Olsson Recipes

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.