Sauteed Broccoli Rabe with Farro, Crushed Red Pepper, and Lemon

1. 1

   Bring a medium pot of salted water to a boil.

2. 2

   Add the farro, reduce the heat to medium-low, and cover.

3. 3

   Simmer until the farro is tender and the grains have split open, about 30 minutes.

4. 4

   Remove the farro from the pot with a spider strainer or mesh sieve, put it in a colander, and rinse with cool water.

5. 5

   Set aside.

6. 6

   Keep the cooking water in the pot.

7. 7

   Bring the cooking liquid back up to a boil and season again with salt.

8. 8

   The farro will have soaked up much of the original seasoning.

9. 9

   Boil the broccoli rabe until just tender, about 3 minutes.

10. 10

    It should still be firm as it will finish cooking in the skillet.

11. 11

    Drain in a colander.

12. 12

    Set a large skillet over medium heat and coat with the oil.

13. 13

    When the oil is hot, add the garlic and cook, stirring, for a minute to soften.

14. 14

    Add the broccoli rabe and red pepper; season with 1 teaspoon salt and 1/2 teaspoon black pepper.

15. 15

    Toss the rabe to coat with the oil and cook until tender, roughly 5 minutes.

16. 16

    Add the drained farro, tossing to combine, and saute for another minute until heated through.

17. 17

    To serve, put the broccoli rabe and farro on a nice platter.

18. 18

    Finely grate lemon zest over the top, preferably with a Microplane.

19. 19

    (I find if you grate the zest ahead of time, it gets clumpy and doesnt distribute evenly.)

* Per serving · 4 servings · Values may vary.