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Farro with Sweet Red Bell Peppers, Kale and Goat Cheese

Adapted from Serious Eats

1 cup farro
Kosher salt
5 1/2 Tbsp olive oil, divided
1 bunch kale, stems removed, leaves roughly chopped
2 red peppers, stemmed, seeded, and sliced 3/4-inch thick
3 Tbsp red wine vinegar, divided
1 1/2 Tbsp sugar, divided
1 1/2 tsp dried oregano, divided
2 ounces goat cheese

Place farro and 4 cups of water in a medium sauce pan with a pinch of salt. Bring to a boil and reduce heat to maintain a simmer. Cook farro for 25-30 minutes until tender. Remove from heat and drain farro using a colander.

In a large bowl, place 1 1/2 Tbsp olive oil, 1/2 Tbsp vinegar, 1/2 Tbsp sugar, 1/2 tsp oregano and a pinch of salt. Whisk to combine. Add farro to large bowl and mix to coat.

In a medium skillet, heat 1 Tbsp oil over medium heat. Place a handful of kale in pan and sauté until bright green and wilted. Add in another handful and continue to cook down until all the kale has been added. Poor in 1/4 cup water and bring to a boil. Reduce heat to medium low and simmer covered for 8-10 minutes. Kale should be tender with some texture. Place cooked kale in a bowl and set aside.

In a medium skillet, heat 3 Tbsp oil over medium low heat. Place peppers in pan and toss to coat with oil. Cover and cook for 8 minutes, until peppers are tender but still have some crunch. Stir occasionally.

In a small bowl, whisk together 2 Tbsp vinegar, 1 Tbsp sugar, 1 tsp oregano and a pinch of salt. Poor mixture into the skillet with peppers. Add Kale and stir to combine. Salt to taste.

Place farro in bowls and top with cooked vegetables and goat cheese. Serve warm.