Careme

Instructions

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1. 1.

   Strip the stems from 1 bunch organic dino kale to yield about 6 ounces of leaves; wash and slice the leaves into thin ribbons. Scrub 8 ounces carrots and cut into thin half-moons. Mince 2 garlic cloves. Zest and juice 1 small lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

2. 2.

   Pat 12 ounces chicken breast dry and slice horizontally into 2 cutlets about 1/2 inch thick. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt, 1/2 teaspoon dried oregano, and 1/8 teaspoon black pepper. Let stand while starting the farro.

3. 3.

   Combine 1/2 cup dry pearled farro with 2 cups water and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, then reduce to a gentle simmer and cook partially covered for 20–30 minutes, until pleasantly chewy. Add a splash of water if needed to prevent drying out, then drain any excess water.

4. 4.

   Mix the lemon dressing in a small bowl:

   • 1 teaspoon prepared lemon zest
   • 1 tablespoon prepared lemon juice
   • 2 teaspoons olive oil
   • 1/2 teaspoon dried oregano
   • 1/8 teaspoon black pepper

   Set aside for finishing the bowls.

5. 5.

   While the farro simmers, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 3–4 minutes per side, until golden and the thickest part reaches 165°F. Transfer to a clean plate and rest for 5 minutes before slicing.

6. 6.

   Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the prepared carrots and cook, stirring, for 3 minutes. Add 1/4 cup water, cover, and cook for 4–5 minutes, until nearly tender. Stir in the prepared garlic for 30 seconds, then add the prepared kale, 1 1/2 teaspoons Diamond Crystal kosher salt, and 2 tablespoons water. Cover for 2 minutes, then uncover and toss for 1–2 minutes, until the kale is tender and excess moisture has evaporated.

7. 7.

   Fold the cooked farro and lemon dressing into the vegetables, scraping up any browned bits. Divide between 2 bowls, arrange the sliced chicken over the top, and spoon over its resting juices.

Want more detail? See the temperature guide.