Guest Recipe: Kale and Triticale “Risotto”

Today, we’re excited to share an original recipe from Mike Shethar of Nash’s Organic Produce. Thanks, Mike!

One Package (12 oz) Triticale
2 bunches Lacinato (Tuscan) or Red Kale leaves, with ribs and stems removed
2 T Extra Virgin olive oil
2 Med Shallots, sliced
3 Cloves garlic, sliced
5 C Veggie broth
1.5 T Butter
6 oz Parmesan Cheese
2 tablespoons chopped fresh chives

Wash and soak Triticale overnight.  Cook as you would rice, (1 part grain, 1.5 part water) for around 1-2 hours, or until tender and translucent.  Drain and coat with a bit of olive oil.  Coarsely chop kale to edible portion size (around 2 inch squares) and reserve.  Heat oil, on medium heat, in a large saucepan, and add shallots.  Cook about 2 minutes or until very fragrant and soft.  Add kale, saute and wilt for about 2 minutes, then add garlic.  Saute about 30 seconds, stirring occasionally, then add 4 C of the broth and simmer.  Simmer about 10 minutes or until broth is mostly absorbed, then add butter, 4 oz Parm Cheese and cooked Triticale.  Adjust consistency with remaining stock and perhaps sneak in more butter, and season with salt, pepper.  Garnish with chives and Parmesan cheese.