-
1
Preheat the oven to 425F.
-
2
Bring a large pot of heavily salted water to a boil over high heat.
-
3
Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
-
4
Spread the squash out on a baking sheet, and roast about 15 to 20 minutes, tossing once or twice, until its tender.
-
5
Blanch the cavolo nero in the rapidly boiling water for 2 minutes.
-
6
Drain, let cool, and squeeze out the excess water with your hands.
-
7
Heat a large pot or Dutch oven over medium heat for 2 minutes.
-
8
Pour in 1/4 cup olive oil, and add the rosemary sprig and one of the crumbled chiles.
-
9
Let them sizzle in the oil about a minute.
-
10
Turn the heat down to medium-low, and add the sliced onion.
-
11
Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper.
-
12
Cook 2 minutes and stir in the sliced garlic.
-
13
Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color.
-
14
Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion.
-
15
Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges.
-
16
Turn off the heat, and set the pot aside.
-
17
When the ingredients have cooled, remove the rosemary and chile.
-
18
While the cavolo nero is cooking, heat another medium saucepan over medium heat for 2 minutes.
-
19
Pour in the remaining 1/4 cup olive oil and add the onion wedges, carrot, celery, remaining crumbled chile, and the bay leaf.
-
20
Cook the vegetables about 5 minutes, until theyre golden brown and softened.
-
21
Add the farro, 1 tablespoon thyme, and 2 teaspoons salt to the pan, stirring with a wooden spoon to coat the farro with the oil.
-
22
Add the sherry and 6 cups water.
-
23
Bring to a boil over high heat.
-
24
Turn down the heat to low, and simmer the farro about 30 minutes, until its tender.
-
25
Drain the farro, and spread it out on a baking sheet to cool.
-
26
Discard the vegetables.
-
27
Heat a large saute pan over high heat for 2 minutes.
-
28
Swirl in the butter, and when it foams, add the shallots, remaining teaspoon thyme, and 1/4 teaspoon salt.
-
29
Stir continuously with a wooden spoon as the shallots soften and brown in the butter, 3 to 4 minutes.
-
30
Add the farro, and saute, stirring continuously, for another 3 to 4 minutes, until its slightly crispy.
-
31
Add the squash and greens, and stir well to combine.
-
32
Taste for seasoning.
-
33
Serve immediately, or keep warm in the oven.
