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1
Bring a medium pot of salted water to a boil.
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2
Add the farro, reduce the heat to medium-low, and cover.
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3
Simmer until the farro is tender and the grains have split open, about 30 minutes.
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4
Remove the farro from the pot with a spider strainer or mesh sieve, put it in a colander, and rinse with cool water.
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5
Set aside.
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6
Keep the cooking water in the pot.
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7
Bring the cooking liquid back up to a boil and season again with salt.
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8
The farro will have soaked up much of the original seasoning.
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9
Boil the broccoli rabe until just tender, about 3 minutes.
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10
It should still be firm as it will finish cooking in the skillet.
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11
Drain in a colander.
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12
Set a large skillet over medium heat and coat with the oil.
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13
When the oil is hot, add the garlic and cook, stirring, for a minute to soften.
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14
Add the broccoli rabe and red pepper; season with 1 teaspoon salt and 1/2 teaspoon black pepper.
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15
Toss the rabe to coat with the oil and cook until tender, roughly 5 minutes.
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16
Add the drained farro, tossing to combine, and saute for another minute until heated through.
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17
To serve, put the broccoli rabe and farro on a nice platter.
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18
Finely grate lemon zest over the top, preferably with a Microplane.
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19
(I find if you grate the zest ahead of time, it gets clumpy and doesnt distribute evenly.)
