A Southern Grace: Farrotto with Tomatoes and Kale

Farrotto with Tomatoes and Kale


Serves 4-6

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 1 cup pearled farro
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Pinch crushed red pepper flakes
  • 1 (26-ounce) box or 1 (28-ounce) can crushed tomatoes
  • 3 cups water
  • Salt and black pepper, to taste
  • 5 ounces kale, leaves removed from stems, finely chopped (about 4 packed cups)
  • 4 ounces feta, cubed or crumbled
Heat oil in a large pot over medium-high heat. When it shimmers, add the onions, reduce the heat to medium, season with a pinch of salt, and cook for 8-10 minutes or until soft.
Add the farro, thyme, smoked paprika, and chile flakes, and cook for one minute or until the grains are coated in the spices.
Add the crushed tomatoes and water, season with a pinch of salt, and stir to combine.
Bring the mixture to a boil, then reduce the heat so the mixture is gently simmering, and cook for 45 minutes, stirring every so often to ensure the farro isn't sticking to the bottom of the pan. When ready, the farro should be tender and most of the liquid should be absorbed. You may need to add more water, up to a cup, to reach the desired consistency.
When the farro is cooked, stir in half of the greens until they wilt. Add water if the mixture gets too thick.
Add the remaining greens and stir until they wilt.
Gently fold in the feta and season with salt and fresh cracked pepper, adjusting as needed.

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