Lacinato, also called cavolo nero (black cabbage), is a kale that benefits from long cooking. Its deep flavor and sturdy texture blend well with the chewy quality and sweet flavor of farro. This dish can be cooked with extra liquid to make a soupy dish, or cooked until dry as here. You could put the finished dish into an oiled gratin dish and crack eggs into it and bake it with cheese for a light entrée, or toss in sausage for a one pot meal.
INGREDIENTS:
1 cup farro 1 medium onion, peeled and diced fine 6-8 medium button mushrooms, cut into 1/4 –inch dice 3 cloves garlic, peeled, and minced 1-inch sprig fresh rosemary, from the tender branch tip preferably 1 bunch lacinato kale, stemmed and chopped into ½ inch bits, and washed ½ cup white wine (something on the drier side) 3 cups vegetable or chicken stock, or water Salt and pepper to taste Olive oil as needed 2-4 tablespoons good flavorful olive oil for finishing Parmesan cheese for garnish if desired
METHOD:
Heat a 3 to 5 quart chef’s pan or straight-sided sauté pan over medium heat. Once hot, coat the bottom of the pan with oil and heat up.
Add the onions to the pan and toss to coat. Cook until softened and turning “clear”.
Add the mushrooms and toss to coat with oil. Season with salt and pepper. Cook until mushrooms are tender and fragrant.
Make a space in the center of the pan, and add oil if needed to just film the pan bottom. Add the garlic and sauté until fragrant and tender. Be careful not to let it burn.
Push the vegetables to the edge of the pan and add the lacinato. Hit with a splash of oil, then toss to combine with the rest of the vegetables in the pan. Sauté a few minutes to wilt the kale a little, stirring all the while top prevent burning.
Make a well in the center, and add the farro, stirring it into any oil on the pan bottom. Cook, stirring, until the farro starts to smell nutty. Add the rosemary sprig, season with salt and pepper, and add the wine. Stirring all the while, cook until the wine is reduced by 80%.
Add the stock or water and bring to a boil. Once it boils, reduce heat to a simmer and partially cover the pot with a lid. Cook with the lid ajar, stirring every so often, for 20-25 minutes until the grains are tender -as in cooked all the way through- but with a bit of chew to them still.
To serve, remove the rosemary sprig and either portion in individual bowls or one large one and drizzle with a fragrant olive oil-this is a good dish for those peppery Tuscan style oils- and pass Parmesan cheese for those that wish it.
Chef’s Notes:
You could use red wine instead of white for a deeper flavor. Use dried porcini and add them with the mushrooms and add the soaking liquid with the stock. You could put the farro into well-buttered/oiled ramekins or small gratin dishes, perhaps sprinkling the sides with grated cheese, then add an egg or two into depressions in the farro and bake the dishes in a 350°F oven for around 10 minutes to turn this into a brunch or light dinner dish.
Serves: 4
Source: Chef Andrew E Cohen
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