Farro, Cavolo Nero & Kabocha Squash

By á-58

Ingredients

• 2 cups farro, rinsed and drained
• 2 teaspoons kosher salt
• 5 cups chicken broth or water if you want it vegetarian
• 1 tablespoon shallots, minced
• 1 each kabocha squash, cut into 1/2’s, seeds removed
• 1 tablespoon fresh thyme
• cavolo nero (black kale)

Details

Servings 4
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

Combine the farro, salt and broth in a large, heavy saucepan over
medium heat.

Cover and simmer, stirring occasionally, until the farro is
tender, about 45 minutes to an hour, or about half the time if you
are using semi-pearled farro. Taste often as it is cooking, you
want it to be toothsome and retain structure. Remove from heat,
drain any excess water, and set aside.

While the farro is cooking toss the squash, oil and thyme on a
rimmed baking sheet. Arrange in a single layer and place in the
oven for about 20 minutes. Remove from the oven, let cool a bit
so you can handle it. Peel and dice the squash. Reserve

Wash, dry then cut cavolo nero (black kale). Reserve

Add olive oil to a large sauté pan, then shallots & calvolo nero.
Cook for 2 minutes. Add squash, farro & parsley. Season to taste.
Place in the center of four warm dinner plates.