Kale is cooked until just barely wilted with garlic, onion and red wine, then tossed with roasted broccolini, carrots and the supergrain farro. Toasted walnuts top the dish with a yummy crunch and a good dose of Omega-3′s. This recipe comes to us from Amy of Cooking with Amy.
Serves 4
- 1 cup semi-pearled farro*
- 16 broccolini stems**
- 12 very small carrots, sliced in half
- or
- 4 regular carrots, sliced 1/3 inch thick
- 1 tablespoon olive oil + a little extra for drizzling
- salt and pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bunch kale, stems trimmed off and chopped
- 1/3 cup red wine
- 1/2 cup walnuts, toasted and chopped
*farro can be found grain section of most grocery stores.
**broccolini looks similar to broccoli with smaller florets and long, thin stalks. It can be found in the produce section of most grocery stores.
Preheat the oven to 450 degrees. Prepare a baking sheet with parchment paper.
Place the farro along with 2 cups of water in a medium saucepan. Partially cover and bring to a strong simmer over medium heat. Cook partially covered for about 20 minutes, or until farro is cooked al dente.
Place carrots and broccolini stems evenly on the parchment prepared baking sheet. Drizzle with a little olive oil and season with salt and pepper to taste.
Roast vegetables in the oven for about 15 minutes, or until vegetables are beginning to brown.
While vegetables are roasting and farro is cooking, place the oil in a large skillet over medium heat. Add the onion and garlic to the pan and cook for 8-10 minutes, or until onion and garlic are beginning to brown.
Add the chopped kale and ½ cup of water to the skillet, cover and cook for 5 minutes, or until kale is wilted. Remove the lid and add the red wine. Cook uncovered for 3-5 minutes, or until most, but not all, of the wine has evaporated.
Combine the cooked farro with the wilted kale garlic and onion. Stir in the toasted walnuts and season with salt and pepper to taste. Top with roasted vegetables and enjoy!
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