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We know, we know: you’ve probably been told to eat your greens many times before. But we bet you didn’t know just how tasty they could be and luckily this is a great season to sample them!
Leafy greens in particular are known for being nutritional powerhouses, rich in vitamins A, C, E, K and B. Greens also have a lot of carotenoids—the antioxidants that protect cells and may help block the early stages of cancer—fiber, iron, magnesium, potassium and calcium. But in addition to being healthy their sheer variety means they’re a great addition (or star!) to all kinds of delicious dishes. Here at Elmwood this year we’ve got cabbage, bok choy, lettuce, spinach, and kale to enjoy and we wanted to share a favorite wintertime dinner recipe with you that incorporates two of these leafy greens!
INGREDIENTS
DIRECTIONS
Preheat the oven to 350°.
In an oven safe pot, heat the oil over medium high heat on the stove. Add the pancetta and cook until the fat is rendered, 3 to 4 minutes. Add the onion and garlic and then cook until softened, around 5 minutes. Add the farro and cook, stirring constantly, for 3 minutes. Add the cabbage and kale and cook until just wilted.
Add the chicken stock, water, thyme and rosemary sprigs and rind into the pot and bring to a boil and then lower to a simmer. Cover the pot, transfer to the oven, and cook for about 1 hour until the farro and greens are tender.
Season the soup with salt and pepper, garnish with parsley and grated cheese and serve.
Made with 
& 
in Lexington, KY by Envy Interactive
