Ingredients

The following ingredients have 4 Servings
  • 3 1/4 cups water
  • 1/2 tsp kosher salt
  • 2 cups semi-pearled dry farro
  • 1/2 cup sliced shallots
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon extra-virgin olive oil
  • 7 cups chopped kale (10 oz.**)
  • 1/4 cup chicken (beef or vegetable broth)
  • 2 cups halved grape tomatoes
  • 1 Tablespoon balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 cup shaved pecorino (1.5 oz.)
  • Zest of 1 lemon
  • 1/2 cup chopped fresh basil
  • 1/4 cup extra-virgin olive oil
  • 3 Tablespoons fresh lemon juice
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper q.b. (quanto basta to taste)

Instruction

  • For the farro: boil 3 1/4 cups water ad 1/2 teaspoon salt in a saucepan. Add the rinsed farro, reduce heat, and simmer, stirring occasionally, until tender, 15-20 minutes; remove from heat ad drain any excess water.
  • Sauté shallots, garlic, and pepper flakes in 1 Tablespoon oil in a sauté pan over medium-heat, 1 minute. Stir in kale and 1/4 cup broth; cook until softened, 5 minutes. Add tomatoes, vinegar, and 1/2 teaspoon salt. Stir in farro, pecorino, and zest.
  • For the vinaigrette, whisk together basil, 1/4 cup oil, and lemon juice; season with 1/2 teaspoon salt and freshly ground black pepper. Toss salad with vinaigrette to coat.