Farro with Kale, Caramelized Onions and Hazelnuts

Farro with Kale, Caramelized Onions and Hazelnuts
  1. 2 tablespoons unsalted butter
  2. 2 tablespoons canola oil
  3. 4 large yellow onions, peeled, trimmed and cut into half round slices
  4. Salt
  5. Freshly ground black pepper
  6. 1/2 cup dry Marsala
  7. 1 bunch flat Tuscan kale, stemmed and cut into julienne strips
  8. 1 1/2 cups farro
  9. Freshly squeezed juice of 2 lemons (or more to taste)
  10. 1/2 cup (or more) extra virgin olive oil
  11. 1/2 cup coarsely chopped toasted hazelnuts
  1. In a large sauté pan, melt the butter with the canola oil over medium-high heat. Add the onions and cook until they being to soften. Season generously with salt and pepper. Reduce the heat to medium and continue cooking the onions until they are golden brown and caramelized, stirring frequently to scrape up the fond from the bottom of the pan, about 25 to 30 minutes.
  2. Deglaze the pan with the Marsala. Add the kale and cook just until the kale wilts. Remove the pan from the heat.
  3. Meanwhile, bring a large pot of water to a boil. Add a generous amount of salt. Add the farro and cook until tender, about 20 to 25 minutes. Drain the farro in a colander.
  4. In a large bowl combine the farro, onion and kale mixture and lemon juice. Season generously with salt and freshly ground black pepper. Cover and refrigerate until ready to serve.
  5. To serve, drizzle enough olive oil over the farro to moisten it. Taste and adjust seasonings, adding additional lemon juice for extra brightness.
  6. Spoon the farro onto a large serving platter. Scatter the hazelnuts over the top and serve at room temperature.
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