Farro and Kale with Roasted Pears and Turkey Bacon
Author: 
Serves: 8-10
 
Ingredients
  • 3 firm but ripe pears (about 1 ½ pounds), cored and cut into ¾-inch cubes (I used Bartlett)
  • 3 Tablespoons olive oil, divided
  • 1 teaspoon chopped thyme
  • Sea salt
  • Freshly ground black pepper
  • ½ pound turkey bacon
  • 2 cups uncooked farro
  • 1 onion, thinly sliced
  • ⅔ cup dry white wine (or chicken stock)
  • ¾ pound Tuscan kale (or kale of your choice), stems removed and roughly chopped, about 8 cups
  • 3-4 Tablespoons lemon juice
  • 2 Tablespoons unsalted butter
Instructions
  1. Preheat the oven to 425 degrees. In a large bowl, gently toss the pears with 1 Tablespoon oil and 1 teaspoon thyme. Spread the pears out in a single layer on a parchment-lined baking sheet and sprinkle with ¼ teaspoon sea salt and several grinds of black pepper. Roast, turning occasionally until golden brown and fragrant, about 25 minutes. Remove and allow to cool.
  2. On a large parchment-lined baking sheet, arrange the turkey bacon slices. Bake at 425 degrees until top is crisp. Turn once and cook the other side until crisp, about 15 minutes total. Remove from oven and allow to sit until cool enough to handle. Then chop coarsely.
  3. Rinse the farro and place in a large pot with a pinch of sea salt and enough water to cover by at least 2 inches. Bring water to a boil and simmer until tender, about 30 minutes. Drain well!
  4. Meanwhile, heat the remaining 2 Tablespoons oil in a large skillet over medium heat. Add the onion, a sprinkling of sea salt and black pepper and cook, stirring often, until golden brown, about 10 minutes. Remove the pan from the heat and stir in the wine. Return the pan to medium heat. Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavor on the bottom of the pan. Stir in the kale and season with salt and pepper. Cover and cook until the kale is just tender and still vibrant green, about 7 minutes. Stir halfway.
  5. In a large serving bowl, combine farro with lemon juice and butter. Stir in the kale and turkey bacon. Gently fold in the pears. Taste for seasoning and serve immediately.
Recipe by Pamela Salzman at https://pamelasalzman.com/farro-and-kale-with-roasted-pears-and-turkey-bacon/