Toasted Farro With Kale Currants And Pine Nuts Recipes

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TOASTED FARRO WITH KALE, CURRANTS AND PINE NUTS



TOASTED FARRO WITH KALE, CURRANTS AND PINE NUTS image

Yield 6 servings

Number Of Ingredients 12

3 tablespoons currants
1 1/2 cups farro
1 pound kale, center ribs removed
6 tablespoons olive oil
1 medium red onion, thinly sliced
1 tablespoon thyme leaves
1 sprig rosemary
1 dried mild chili, thinly sliced
3 tablespoons toasted pine nuts
2 tablespoons chopped parsley
1/4 cup balsamic vinegar
salt and pepper to taste

Steps:

  • Bring a large salted pot of water to a boil. Meanwhile, place currants ina small bowl and cover with hot water. Let currants soak for 10 minutes, or until plumped. Drain and set aside. Once the water has come to boil, blanch the kale and cook for 1-2 minutes. Transfer kale to a colander (do not throw out the pot of water) and toss to dry. Once cool enough to handle, roughly chop the kale. Bring the water back to a boil and stir in the farro. Cook for 12 minutes, or until tender. Drain well and spread on a baking sheet to cool. While the farro cooks, heat 4 tablespoons of olive oil in a large saute pan over medium-high heat. Add the onioin, thyme, rosemary, chili and 1/2 teaspoon salt and cook for 5-6 minutes, or until the onion softens and starts to color. Stir in chopped kale and cook an additional 5 minutes, or until kale is tender. Transfer to a serving dish and discard rosemary sprig. Wipe the pan clean and set it back over medium-high heat. Swirl in 2 tablespoons of olive oil. Add the cooked farro, 1/2 teaspoon salt and a pinch of black pepper. Cook for 5 minutes while stirring and scraping the bottom of the pan; the grains will crisp and develop a golden sheen. Return the kale to the saute pan. Cook, stirring the greens and grains together, for 2-3 minutes. Remove the pan from the heat and stir in currants, toasted pine nuts and parsley. Transfer to a serving dish. Wipe the pan clean and set it back over medium heat. Add the balsamic vinegar and reduce to a scant tablespoon. Stir the reduced balsamic into the farro dish. Adjust seasoning with salt and pepper.

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