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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small pot, cover the farro with a couple inches water. Cover and bring to a boil. Salt the water and cook the farro until al dente, 23 to 25 minutes. Drain.

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  • Meanwhile, in a large skillet, heat the EVOO, three turns of the pan, over medium-high. Cook the pancetta until lightly browned, then add the shallots and garlic; cook, stirring, 3 to 4 minutes. Stir in the kale to wilt, and season with pepper and a little nutmeg. Add the stock and lower the heat.

  • To serve, combine the farro with the greens. Stir in the lemon juice and hazelnuts, then adjust the salt, pepper and nutmeg.

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