Farro with Kabocha Squash and Cavolo Nero

Preparation

1. Step 1

   Preheat the oven to 425°F.

   Step 2

   Bring a large pot of heavily salted water to a boil over high heat.

   Step 3

   Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper. Spread the squash out on a baking sheet, and roast about 15 to 20 minutes, tossing once or twice, until it’s tender.

   Step 4

   Blanch the cavolo nero in the rapidly boiling water for 2 minutes. Drain, let cool, and squeeze out the excess water with your hands.

   Step 5

   Heat a large pot or Dutch oven over medium heat for 2 minutes. Pour in 1/4 cup olive oil, and add the rosemary sprig and one of the crumbled chiles. Let them sizzle in the oil about a minute. Turn the heat down to medium-low, and add the sliced onion. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper. Cook 2 minutes and stir in the sliced garlic. Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color.

   Step 6

   Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges. Turn off the heat, and set the pot aside. When the ingredients have cooled, remove the rosemary and chile.

   Step 7

   While the cavolo nero is cooking, heat another medium saucepan over medium heat for 2 minutes. Pour in the remaining 1/4 cup olive oil and add the onion wedges, carrot, celery, remaining crumbled chile, and the bay leaf. Cook the vegetables about 5 minutes, until they’re golden brown and softened.

   Step 8

   Add the farro, 1 tablespoon thyme, and 2 teaspoons salt to the pan, stirring with a wooden spoon to coat the farro with the oil. Add the sherry and 6 cups water. Bring to a boil over high heat. Turn down the heat to low, and simmer the farro about 30 minutes, until it’s tender. Drain the farro, and spread it out on a baking sheet to cool. Discard the vegetables.

   Step 9

   Heat a large sauté pan over high heat for 2 minutes. Swirl in the butter, and when it foams, add the shallots, remaining teaspoon thyme, and 1/4 teaspoon salt. Stir continuously with a wooden spoon as the shallots soften and brown in the butter, 3 to 4 minutes. Add the farro, and sauté, stirring continuously, for another 3 to 4 minutes, until it’s slightly crispy. Add the squash and greens, and stir well to combine. Taste for seasoning. Serve immediately, or keep warm in the oven.