Servings: 0
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 large onion diced
- 1 small red bell pepper diced
- 1 bunch Tuscan or curly kale taken off the stem and roughly chopped
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- 2 cups cooked farro
- 1/4 cup sun-dried tomatoes packed in oil roughly chopped
- fresh basil leaves finely chopped
- 4 ounces fresh mozzarella cheese torn into pieces
- freshly grated parmesan cheese to taste - optional
Instructions
- Preheat the oven to 400°F. On the stovetop, heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the onion and red bell pepper and sauté until softened and fragrant, about 5–6 minutes. Stir in the kale and cook until just wilted, 3–4 minutes; season with salt and pepper. Add the cooked farro and sun-dried tomatoes, drizzle with a little more olive oil if needed, and adjust seasoning.
- Remove the skillet from the heat and gently fold in the fresh basil and torn mozzarella, leaving a few pieces on top. Sprinkle with freshly grated parmesan cheese, if using. Bake in the oven for 10–12 minutes, until the mozzarella melts and the edges turn golden and slightly crispy. Let it cool slightly, then serve warm straight from the skillet.
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