1 cup farro
2 tablespoons olive oil
1 large onion, diced
1 medium carrot, diced
3 cloves garlic, minced
1 tablespoon fresh thyme
1 can cannellini beans (optional)
1 lb ground pork
1 can (28 ounces) diced tomatoes (with liquid)
1 teaspoon salt, plus more to taste
1 Parmesan rind
2 bunches kale - green or black
Freshly ground pepper to taste
1/2 cup chopped fresh basil or parsley
Heat 1 tablespoon of the oil in a large, heavy pot over medium-high heat. Stir in the
onion, carrot, and celery. Cook until the onion softens, about 3 minutes. Add pork and
break up. Add the garlic and continue to cook until the onion is lightly browned, a few
minutes more. Add 4 cups of water. Bring the liquid to a boil, then cover the pot and
simmer for 10 minutes. Add the farro, Parmesan rind, thyme, tomatoes, and salt. Return
to a boil, then cover and simmer for 10 minutes.
Meanwhile, prepare the kale: Discard a few inches of the tough root ends. Thinly slice
the stems and coarsely chop the leaves. Rinse well by dunking it in a large bowl or sink
full of water. Drain well.
When the farro has simmered for 10 minutes, stir in the kale and the beans if using. Cover
and continue cooking until the beans, farro, and kale are tender, usually 30 additional
minutes. Add the remaining tablespoon of oil, the basil, plus salt and pepper to taste.
Makes 6 servings.
This dish is meant to be made with black kale (cavolo negro) which you can buy in specialty Italian shops but I find it works just fine with green kale. Serve with some crusty bread.
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