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2 garlic cloves 3 shallots 1 tablespoon unsalted butter 1 clove garlic, sliced ½ top of knob (or spring) onion, sliced ½ cup pureed pastured chicken liver Salt to taste 1 bunch beet greens, cleaned and chopped A lot of cracked black pepper In a large pot over medium heat, simmer the farro with the aromatics (bay leaves through shallots) until the grain pops, about 20 minutes. Drain the farro and cool. Meanwhile, in a sautÊ pan over medium heat, melt the butter with the garlic and onions for 1 minute. Add the livers and season with salt to taste. Cook for 5 minutes, then add the popped farro. Season with salt and mix well. Cook for another 5 minutes, allowing the farro to slightly fry. Add the beet greens, let wilt slightly, and season with black pepper. Serve immediately.

Chefs table atlanta extraordinary recipes  
Chefs table atlanta extraordinary recipes  
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