Tuesday, August 30, 2011

Concoction Again: Farro with Kale and Mushroom Sauce

I was in concoction mood tonight, and decided to hit our local market after work.  I picked up yellow onions (I prefer red, but they were looking sickly), kale, cremini mushrooms and some pale yellow peppers from Scenic View Orchards, which supplies a number of produce items to the market in the summer months.

I finely diced half of the onion and sliced the mushrooms.  While those were cooking up in some olive oil, I seasoned them with freshly ground black pepper.  Then, I finely diced the peppers and tossed them in as well.  I added some minced garlic, and once it was fragrant, squirted in some tomato paste.  From there, I added white wine, oregano, red pepper flakes ,sea salt and basil.

Yellow peppers from our local market.
As that bubbled, I chiffonaded (is that even a word?) some kale.  For those of you who aren't familiar with this technique, it's cutting greens into ribbon like strips.  Here's a helpful tutorial.  The curly kale was a little challenging to roll, but I made it work.  I was hoping the chiffonade would help it wilt faster and I was semi-successful in this regard.  However, I decided to throw a lid on it to help it along.

We served this over leftover farro.  It was spicier than I intended (methinks the peppers were not "sweet" as advertised), but husband and I like spicy, so I was ok with that.  If you don't have farro or aren't into it, I think this would also make a nice pasta sauce.

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