This is an easy and delicious side dish and I use the leftovers on my salads.
Farrow, Kale, Cranberries and Pecans
1 cup farrow
2 1/2 cups chicken stock plus extra if needed
6 oz fresh kale or spinach
1/2 cup dried cranberries
1/2 cup pecans
In a large saute pan, combine the farrow and chicken stock over medium to medium low heat to create a simmer.
Simmer the farrow about 20 minutes tasting to get the tenderness you like. You may need to add more chicken stock to get the desired tenderness.
Once the farrow is cooked, stir in the cranberries, pecans and kale or spinach. Cover and let the kale/spinach cook down. You may need to add more chicken stock at this point to steam the kale/spinach.