Ingredients
- 1 smoked pork shank
- 2 bay leaves fresh
- 4 1/2 quarts cold water
- sea salt
- 2 tablespoons olive oil extra virgin, plus more for drizzling
- 2 1/2 cups Bluebird Emmer Farro
- 1 sweet onion diced
- 2 cloves garlic smashed
- 1/2 cup dry white wine
- 1 bunch lacinato kale stems removed, sliced
- freshly ground black pepper
Methods
- Place pork shank and bay leaves in a medium pot.
- Cover with cold water and bring to a boil over medium-high heat. Reduce heat to a simmer, add a large pinch of salt and cook for 45 minutes, or until the meat separates easily from the bone.
- Remove bay leaves and discard.
- Remove shank from cooking liquid and pick the meat off the bones while it is still warm. Discard bones and reserve the warm liquid.
- Heat the olive oil in a wide, heavy-bottomed pot set over medium heat. Add the farro and stir, coating the grains with the oil and toasting them gently for about 1-1/2 minutes.
- Add the onion and garlic and sauté for another two minutes, being careful not to let them color.
- Add the white wine and cook until almost completely evaporated.
- Begin adding the reserved warm shank cooking liquid, 1/2 cup at a time, stirring occasionally and letting the grains absorb the liquid before adding more.
- When almost all of the liquid has been added and the grain is cooked but still pleasantly chewy, add the shank meat, kale and the rest of the stock.
- Continue cooking just until the kale has wilted and the mixture is cohesive.
- Adjust seasoning with salt and pepper to taste, drizzle with olive oil and serve immediately.
