Agrodolce Farro + Kale with Sweet Potato

Combine farro, water, and 1 teaspoon of salt in a medium pot. Set it over high heat and bring to a boil. Once boiling, stir it well and reduce to a lower heat to maintain a steady simmer. Cover partially and cook for about 20 - 25 minutes, stirring occasionally. If during this time, the water looks like it will recede below the top level of the farro, put the lid on all the way.

Slice the red onion into thin strips, make them as thin as you can. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then sauté onions until golden brown and crisp-tender, 6 to 8 minutes. Stir in vinegar, sugar, raisins, and ½ teaspoon salt and boil until sauce is reduced and syrupy, about 6 minutes. Remove from heat and stir in butter.

While the sauce is reducing, wash and dice the sweet potato into small squares. Toss with enough olive oil to coat and a sprinkle of salt. Spread on a baking sheet and place in the oven. Cook for about 10 minutes, then stir. Cook for another 5-8 minutes (with the kale, see below) or until the pieces are tender throughout.

While the sweet potato starts cooking, wash the kale and shake it dry. Remove the large stems with your hands and chop them into thin rounds. Tear or chop the leaves.

Once the sweet potato is mostly tender, slide the pan out and add the kale stems and leaves to the pan. It’s ok if there’s a little water clinging to them. Place back in the oven and cook for 5-8 minutes or until the kale has wilted.

When ready, toss the farro, potatoes and kale together in a large bowl. Add the walnuts and a pinch of salt as needed. Add the remaining olive oil.

Serve the warm farro salad in large bowls and generously spoon agrodolce sauce over top for diners to stir in before eating.