Farro Porridge with Braised Lacinato Kale, Roasted Honeynut Squash & Pepita Vinaigrette
Chef/Co-owner Josh Finger, Claudine, ProvidenceThis layered autumnal dish brings together earthy grains, slow-cooked greens and caramelized squash, tied together by a toasty pepita vinaigrette and crisp kale chips. It was inspired by the deep flavors of fall markets in the Northeast, where sweet honey nut squash and hearty greens are at their peak.Photo by Sue Chester.
Ingredients
Roasted Squash
- 1 medium honeynut squash, peeled and cubed seeds reserved and toasted
- 2 tbsp extra virgin olive oil
- 2 garlic cloves smashed
- 2 thyme leaf sprigs
- Kosher salt (like Diamond Crystal)
Farro Porridge
- 8 tbsp clarified butter
- 1½ C farro rinsed
- 2½ C chicken stock
Braised Kale
- 6 tbsp clarified butter divided
- 1 large bunch lacinato kale, stemmed chopped
- 1 small onion finely chopped
- 1 garlic clove grated
- 1 small red or yellow bell pepper cored and finely chopped
- 1¼ cups dry white wine
- 2 C chicken stock
Vinaigrette
- Honeynut squash seeds cleaned and toasted (reserved from squash above)
- 2 tbsp toasted pumpkin seeds
- ½ tsp finely chopped fresh thyme
- ½ tsp finely chopped fresh sage
- 1 tsp minced onion
- 3½ tbsp pumpkin seed oil
- 1½ tsp champagne vinegar
- 1 tsp kosher salt
Kale Chips (optional)
- 4 lacinato kale leaves, rinsed stemmed and well dried
- Neutral frying oil (grapeseed or canola)
Notes
Preheat the oven to 375°F. Begin by tossing the cubed squash with olive oil, garlic, thyme and salt. Spread on a baking sheet and roast for 30–45 minutes, until golden and soft. Remove from oven and set aside. Meanwhile, melt 8 tablespoons clarified butter in a medium saucepan, add rinsed farro; toast, stirring frequently, for 5–7 minutes, until golden and fragrant. Strain farro, discard butter and return farro to pan. Add chicken stock, bring to a gentle boil, then reduce heat to low. Cover and cook for 15–20 minutes, until the liquid is absorbed and farro is tender. Season with salt, remove from heat, cover and let it rest for 5–10 minutes.
For the kale, heat 3 tablespoons butter in a large, heavy-bottomed oven-proof pan. Add the chopped kale and cook, stirring occasionally, until caramelized; remove from pan. Discard excess “spent” butter, reduce heat and add remaining “fresh” 3 tablespoons butter along with onion, garlic and bell pepper. Cook until soft. Return kale to pan. Deglaze with white wine, add chicken stock and cover pan tightly with foil. Braise in the oven for 45 minutes; remove.
Prepare vinaigrette by combining ingredients in a small bowl and stir until well combined. For the kale chips, heat neutral oil in a deep pot to 350°F. Fry dry kale leaves in batches for 30–45 seconds, until they are crisp. Drain on paper towels and season with a light sprinkle of salt. To assemble, divide farro among 4 warm bowls, creating a small well in the center. Fill each with braised kale, top with roasted squash and drizzle generously with vinaigrette. Finish with a crisp kale chip.
