Kale, farro, currants

December 19, 2012

WSJ 2012, Suzanne Goin, prep time 40 min

Blanch Kale & cook farro

  • 3 TB currants, cover with hot water, soak 10 min, drain.
  • 1 LB kale (cavolo nero) , center ribs removed. Blanch kale 1-2 minutes boiling water, remove kale, cool and chop. Save water to cook farro.
  • Add 1½ C farro to boiling water, cook 12 minutes or until tender. Drain and spread on baking sheet to cool.

Cook onion, herbs & kale.

  • Heat 4 TB olive oil in a saute pan med-hi.
  • Add 1 med red onion thinly sliced,
  • 1 TB thyme leaves
  • 1 sprig rosemary
  • 1  dried mild chili thinly sliced (chile de árbol)
  • ½ tsp salt
  • Cook 5-6 minutes until onion softens, add chopped kale, cook additional 5 min. Transfer to serving dish, discard rosemary sprig.

Saute farro and add back kale

  • Wipe pan clean to cook farro.
  • Add 2 TB olive oil, add cooked farro, cook 5 min,while stirring as grains crisp.
  • Add kale back to pan, stir 2-3 min.
  • Remove from heat.
  • Stir in currants
  • Add 3 TB roasted pine nuts
  • add 2 TB chopped parsley
  • Transfer to serving dish.

Reduce balsamic vinegar

  • Wipe pan clean. Return to heat, add ¼C balsamic vinegar, reduce to scant  1 TB.
  • Stir reduced balsamic vinegar into farro dish. Adjust salt & pepper to taste.
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