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Ingredients
US|METRIC
4 SERVINGS
- 4 cups low sodium vegetable broth
- 1 1/4 cups semi pearled farro (about 8oz.)
- 1 1/2 lb. kale (center ribs and stem removed and thoroughly washed)
- 1 Tbsp. extra-virgin olive oil
- 1 cup leeks (chopped)
- 1 cup celery root (diced)
- 1/4 cup scallions (thinly sliced)
- 2 tsp. agave syrup (or honey)
- 2 tsp. lemon zest
- sea salt
- freshly ground black pepper
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