- 4
Ingredients
- 1 orange
- Coarse sea salt
- 6 ounces lacinato kale (also called Tuscan kale), stems and center ribs discarded
- 1 cup farro
- 1/2 pound Brussels sprouts
- 4 tablespoons plus 1 teaspoon extra-virgin olive oil
- 5 ounces cauliflower, cut into 1-inch florets (about 1 1/2 cups)
- 1 1/2 celery ribs, cut into 1-inch matchsticks
- 1 1/2 cups cubed (about 1/2-inch), peeled butternut squash (from a 1 1/4-pound squash)
- 1/2 slice bacon (optional)
- Freshly ground black pepper
- SPECIAL EQUIPMENT: a pasta pot with a deep perforated colander-steamer insert or a metal steamer
Preparation
Step 1
Using a sharp vegetable peeler, peel 2 (1-inch wide) strips of zest from orange. Set strips aside; save orange for another use.
Bring 2 large pots of salted water to a boil. In the first pot, add kale and cook for 5 minutes. Using tongs, transfer kale to a colander and let drain (reserve pot with water). Return water to boil; add farro and cook, stirring occasionally, until farro is tender yet still firm, 20 to 25 minutes.
Meanwhile, in the second pot of boiling water, cook Brussels sprouts with reserved orange zest strips and 1 teaspoon oil for 5 minutes. Add cauliflower and cook for 5 minutes more. Add celery and cook for another 5 minutes, then drain vegetables and transfer to a large bowl. Remove and discard zest.
Transfer Brussels sprouts to a cutting board; cut in half or quarter, depending on size. Return to bowl.
Drain farro and add to bowl with vegetables; stir to combine.
Bring a few inches of water to a boil in pot so that bottom of steamer insert sits above water. Arrange squash in insert. Steam, covered, over gently simmering water until tender, 10 to 15 minutes.
While squash is steaming, squeeze excess liquid from kale leaves; thinly slice. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat; add bacon, if using, reduce heat to medium-low and cook for 1 minute. Add kale and pinch salt; cook, stirring frequently, until kale is tender, 5 to 6 minutes more. Remove and discard bacon.
Add squash, kale and remaining 3 tablespoons oil to farro mixture; stir gently to combine. Season generously with salt and pepper. Serve warm.