Start to finish: 1 hour 10 minutes
Servings: 6 to 8
Ingredients:
1 1/2 cups pearled farro
4 tablespoons extra-virgin olive oil, divided
1 bunch lacinato kale OR curly kale, stemmed and chopped into rough 1-inch pieces (8 cups) OR 8 ounces Brussels sprouts, trimmed and sliced (4 cups)
4 medium garlic cloves, thinly sliced
Kosher salt and ground black pepper
28-ounce can crushed tomatoes
1 teaspoon dried oregano OR dried thyme OR 2 bay leaves
¼ to 1/2 teaspoon red pepper flakes
8 ounces mozzarella OR Swiss OR provolone cheese, shredded (2 cups)
2 ounces Parmesan OR Asiago cheese, finely grated (1 cup)
Method:
Heat the oven to 425°F with a rack in the lower-middle position. In a large Dutch oven over medium-high, combine the farro and 2 tablespoons oil. Cook, stirring often, until toasted, 3 to 5 minutes. Add the kale, garlic and 1/2 teaspoon each salt and pepper.
Cook, stirring occasionally, until the kale is bright green and slightly wilted, about 2 minutes. Stir in the tomatoes, oregano, pepper flakes and 3 cups water, then bring to a boil. Cover and transfer to the oven.
Bake for 30 minutes,then remove from the oven and uncover. The mixture will have thickened slightly but still will be soupy. Stir, then sprinkle evenly with the mozzarella and Parmesan. Drizzle with the remaining 2 tablespoons oil.
Return to the oven, uncovered, and bake until browned and bubbling and the farro is very tender, about 20 minutes; the mixture will be slightly stewy but will thicken as it cools. Cool for about 10 minutes before serving.
