Olsson Recipes

WSJ Feb 2012, serves 4

• 1 1/2 C  Farro

Bring med sized pot of water to a boil, add farro, boil until tender 15-20 min. Drain in strainer & toss to dry

• 3 TB olive oil
• 1 clove garlic sliced thin
• 1 small yellow onion sliced thin (about 1 1/2 C)
• 1 tsp Aleppo pepper(paprika)
• 1 lemon sliced into thin rounds
• 1 1/2 – 2 bunches swiss chard, stems removed, washed and leaves cut into 1/2 inch strips. (8 Cups)

Wide pot with fitted lid, med low heat. Heat 3 TB oil, then add garlic, onion, lemon & pepper. When onion is translucent (7-10 min) stir in chard, Cover and cook until chard is wilted, about 5 min. Uncover, stir often and cook additional 12 minutes until greens are soft. Add fresh lemon juice to taste.

• 1/2 TB olive oil
• 1/2 C pistachios roasted and coarsely chopped
• 1/3 C fresh Ricotta (or feta)
• Pomegranate syrup or fresh seeds for taste.

In medium bowl, season farro with 1/2 TB oil and pinch salt.Stir pistachios into grains. Top with greens, garnish with dollop of ricotta and pomegranate.