Farro with Swiss Chard and Radicchio

Ingredients

• 4 tablespoons extra virgin olive oil, divided in half

• 1 medium onion, diced, about 1 1/2 cups

• 6 cloves garlic, peeled and lightly crushed

• 1 teaspoon kosher salt

• 2 cups (1/2 pound) pearled farro

• 4 cups water

• 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme

• 2 bay leaves

• 2 cups Swiss chard, sliced (center ribs removed)

• 2 cups radicchio, sliced

• 1 teaspoon fresh rosemary, minced, or 1/2 teaspoon dried rosemary

Instructions

1. Heat 2 Tbsp of olive oil in a thick-bottomed 5 to 6 quart pot on medium high heat. Add the onions, and sauté for 3 to 4 minutes until softened. Add garlic cloves, reduce heat to medium, and cook for another 3 minutes.

2. Add farro and stir to coat. Add the water, bay leaves, thyme, and salt. Raise the heat to high to bring to a simmer, then lower the heat to maintain a low simmer, cover, and let cook for 20 to 25 minutes, until the farro is cooked through.

3. Once the farro is done, remove the lid and check the moisture level. If there is still water in the pot, increase the heat to high to make it boil away. Then scoop out the farro onto a sheet pan to cool. At this point you can either remove the garlic cloves and discard, or keep them with the farro if you love garlic. Remove the bay leaves.

4. In the same pan that you've used to cook the farro, heat the remaining 2 tablespoons of olive oil on medium high heat. Add the swiss chard to the pan and toss to coat with the olive oil. Cook for a minute or two until the chard just begins to wilt.Then add the radicchio to the pot, sprinkle with a pinch of salt and the rosemary leaves, and toss to combine. Cook for a few minutes until the radicchio is wilted. Remove from heat.

5. Stir the farro back into the pot with the swiss chard and radicchio. Taste for seasoning, add more salt if needed, and serve.