Farro with Garlicky Braised Kale and Prosciutto

I originally intended for this recipe to be a quick weeknight dinner last week, but I am a busy girl lately and I don't even have time to make super fast recipes on weeknights now. So I saved it for the weekend and now the leftovers will be my work lunches for the week. The original recipe is by my friend Joy of the beautiful blog Gourmeted. Joy used pasta and ricotta to make this a bit more indulgent, but I want to simply things a bit so I switched out farro for pasta and skipped the ricotta. This is a great base recipe that can be changed up so many ways. A drizzle of reduced balsamic vinegar or pomegranate molasses would add a great sweet/tart component. If you are like me and find it difficult to resist putting a fried egg on everything, you could top this with a fried egg and the yolk. If you want something creamier, a dollop of ricotta or mascarpone mixed in with the farro will do just the trick.



Farro with Garlicky Braised Kale and Prosciutto
(Adapted from Gourmeted)

Makes 4 servings

1 cup farro, rinsed
Kosher salt
1 1/2 teaspoons extra-virgin olive oil, divided
1 shallot, chopped
4 cloves garlic, minced
Pinch red pepper flakes
2 pounds kale, washed, leaves torn from the stem lengthwise
Thinly sliced prosciutto
Shaved Parmesan cheese

In a large saucepan bring the farro to a boil with 2 cups of water and a large pinch of salt. Reduce to simmer, cover and cook for 15-20 minutes until the farro is tender. Drain and toss with 1/2 teaspoon of the oil. Set aside.

In a large skillet, heat 1 teaspoon of oil over medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the kale and 3 tablespoons of water. Stir to combine. Cover and cook until the kale has wilted, about 3 minutes. Season to taste with salt.

Spoon a mound of farro onto each plate. Top with one or two slices of prosciutto and then a mound of kale. Serve, topped with shaved Parmesan if desired.

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