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This recipe for GARLIC CHICKEN and GREENS And Farro, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elise Blaese


2 teaspoons pure olive oil
1 sweet onion, chopped
2 stalks celery chopped
2 carrots, coarsely chopped
6 garlic cloves, finely chopped
2 quarts chicken stock (2 boxes of broth)
1 bay leaf
teaspoon red pepper flakes
pound collard greens, stemmed and chopped (or any other greens)

4 boneless, skinless chicken breasts, poached and shredded (or approx 2 pounds of any chicken shredded)

1/2 cup uncooked farro

Heat the oil in a heavy-duty pot over medium heat. Add the onion, and carrot and cook until the onion is soft and translucent, 3 to 5 minutes.

Add the garlic and cook until fragrant, 45 to 60 seconds. Add the chicken stock, bay leaf, and red pepper flakes; bring to a boil over high heat. Add the collards; decrease the heat to simmer and cook until bright green, about 10 minutes; keep at a simmer. Add shredded chicken and uncooked farro and summer for 35 min.




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