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4
tablespoons
olive oil
4
cloves garlic, chopped
2 1/2
cups
chicken stock or vegetable stock
1
cup
pearled farro
Salt and pepper
3
cups
(packed) baby kale
Freshly grated or ground nutmeg
1/2
cup
toasted hazelnuts, chopped
1
large head cauliflower, cut into bite-size florets and stem sliced
3
tablespoons
fresh rosemary, chopped
1/2
cup
grated Parmigiano-Reggiano
|
1st Keep
 Katierusselll
|
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