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Agrodolce Farro + Kale with Sweet Potato

Active Time: 35 minutes
Total Time: 35 minutes
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Why we love it:

Agrodolce literally means sour and sweet in Italian. This dish is all about the sauce! It’s easy to double up and store in the fridge. It tastes great on any fish or vegetable and since it’s so potent and interesting, anything underneath can be quite simply cooked. I wouldn’t blame you for trying it on eggs, a sandwich, or even…vanilla ice cream.


  • 2 cups Farro (usually says semi-pearled)
  • 4 cups Water
  • 2 teaspoons Kosher Salt (divided)
  • 1 Red Onion
  • 3 Tablespoons Extra Virgin Olive Oil (divided)
  • 13 cup Balsamic Vinegar
  • 2 Tablespoons White Sugar (or honey)
  • 14 cup Golden Raisins
  • 1 teaspoon Unsalted Butter
  • 1 pound Sweet Potato (garnet yams are nice for color)
  • 1 bunch Green Kale
  • 14 cup Walnuts (toasted)

Cooking Instructions

  • 2. FARRO

    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.

  • 5. KALE

    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.

  • 6. TOSS

    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.

  • 7. SERVING

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

Check out our new features!


    omit butter
    this dish is wonderful with a seared filet of salmon or halibut
    red wine vinegar is nice too, but use a high quality one
  • SUGAR:
    you can use honey or maple syrup if preferred. You can reduce the quantity a bit if needed
    regular brown raisins, currants, or dried cranberries
  • NUTS:
    simply omit walnuts
    almonds, pecans, or sunflower seeds are good too
    serve the sauce on the side for dipping and if they won’t eat kale, roast a vegetable they like alongside. Plain farro could be an easy new food to try, so keep portions separate before tossing
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