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perlato olive oil clove garlic yellow onion pepper preserved lemons Swiss chard salt lemon juice pistachio nuts fresh Ricotta syrup
Viewed: 93 - Published at: 6 years agoIngredients
- 11/2 cups farro perlato (or semi-pearled farro)
- 31/2 tablespoons olive oil
- 1 clove garlic, peeled and sliced thin
- 1 small yellow onion, peeled and sliced thin (about 11/2 cups)
- 1 teaspoon Marash or Aleppo pepper (or paprika)
- 11/2 preserved lemons, flesh scooped out, skin cut into thin strips (or 1 whole lemon cut into thin rounds)
- 11/2-2 bunches Swiss chard, stems removed, leaves washed and cut into 1/2-inch strips (about 8 cups)
- Salt, to taste
- Fresh lemon juice, to taste
- 1/2 cup pistachio nuts, toasted and roughly chopped
- 1/3 cup fresh ricotta
- Pomegranate syrup, for drizzling
Method
- 1. Fill a medium pot with water and bring it to an aggressive boil. Season water with salt and add farro. Boil until tender, 15-20 minutes. Strain and toss to dry.
- 2. While farro cooks, set a wide pot that has a fitted lid over medium-low heat (keep lid nearby). Swirl in 3 tablespoons oil. Once warm, add garlic, onion, pepper and lemon peel. Once onion is translucent, after 7-10 minutes, stir in chard. Cover and cook until greens wilt, about 5 minutes. Uncover and cook, stirring often, until greens are soft and lightly coated in pan juice, about 12 minutes. Season with salt and lemon juice, to taste.
- 3. In a medium bowl, season farro with 1/2 tablespoon oil and pinch of salt. Stir pistachios into grains. To serve, top grains with greens. Garnish with a dollop of ricotta and a drizzle of pomegranate syrup.
