Farro with Kale and Fennel

2- farroI was first introduced to farro by a restaurant here in Seattle called Bar Cotto.  They had a delicious appetizer that opened my eyes to the world of nutty, chewy, savory farro.  My friends who I share my CSA vegetables with introduced me to a farro recipe.  This recipe is adaptable to whatever you have on hand.  I will share my version which includes kale and fennel.  If you saute fennel, it does not have the strong licorice flavor as raw fennel.

Farro with Kale and Fennel

adapted from sugarlaws


  • 2 Tbsp olive oil
  • 2-4 beets, chopped and roasted at 400 degrees for 20-30 minutes until tender
  • 5-6 green onions, chopped
  • 2 garlic cloves, minced
  • 1 fennel bulb, chopped
  • 1 bunch of kale, stems removed and chopped
  • zest of one lemon
  • 2 cups farro
  • 5 cups chicken or vegetable stock


In a large pot, heat the farro and stock to a simmer.  Leave cooking uncovered for 35-40 minutes, stirring occasionally.  Cook until farro is slightly crunchy with a little stock still left in the pot.

While the farro is cooking, heat the olive oil over medium heat in a frying pan.  Add the chopped kale and cook for 3-4 minutes.  Then remove from the heat and place on paper towels and allow to cool.  Add the chopped fennel, green onion, and garlic.  Saute on medium for 10-15 minutes.  Once the kale has cooled, squeeze out the juice and then add back into the frying pan.

Next add the lemon zest and vegetable mixture to the farro once it is done cooking.  Once everything is heated through and most of the stock as been absorbed, serve hot!

*additional add in options include roasted butternut squash, toasted nuts, swiss chard


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