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Active time
30 minutes
Total time
40 minutes
4 servings

1 cup farro

1 bunch Tuscan kale chopped (stems trimmed off)

1 onion, chopped

2 cloves garlic, minced

2 Tablespoons olive oil

⅓ cup red wine

½ cup toasted walnuts, chopped

16 broccolini stems

12 baby carrots (real baby carrots not bags of rounded nubs)

Olive oil for drizzling

Salt and freshly ground pepper

  1. Preheat the oven to 450°F.
  2. Simmer farro in 2 cups water in a partially covered medium saucepan over medium heat until cooked through but still al dente, about 35-40 minutes (about 20 minutes for semi-pearled farro). Don’t worry if there is a little water left in the pan when it’s cooked.
  3. Slice the carrots in half lengthwise. Place carrots and broccolini evenly on a baking sheet (I line mine with parchment). Drizzle with olive oil, sprinkle with kosher salt and roast until beginning to brown, about 15 minutes.
  4. Meanwhile heat a large skillet over medium heat, add oil then the onions and garlic, sprinkle with kosher salt and cook until beginning to brown, about 10 minutes.
  5. Add the chopped kale and ½ cup water, cover and cook for 5 minutes or until kale is wilted. Remove lid and add the red wine and cook without the cover until almost, but not quite dry.
  6. Combine kale with farro and stir in the walnuts, season to taste with salt and pepper, and top with roasted vegetables.


Recipe courtesy of Amy Sherman.

Yield: 4 servings

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