If the goal is maximum flavor, incredible texture, satisfying and wholesome ingredients, and LOW KEY cooking, this is the one-pot unicorn that checks every single box.
This recipe is amazing. It seems humble and slightly too healthy at first glance, I know. But it’s something of a miracle.
It’s nutty, chewy, rustic, and just the slightest bit brothy, which is compelling and unexpected and delicious. It’s spoonable like a stew, but textured and chewy more like a pasta. The flavors are mellow from gently cooked thinly sliced onion and garlic, sweet and tomatoey, and earthy and hearty from the kale. Torn basil and a sprinkle of Parmesan take it to a new level, and the extra olive oil that I recommend (require) creates a silky, satisfying, and luscious texture situation. And finally, the red pepper flakes – should you choose to go that route – give it just enough of a spark to keep you hooked bite after bite after chewy, savory bite.
To make it, here’s what you have to do:
Put things in a pan, and simmer them. The end.
Maximum flavor, minimal work. The essence of what we all want in life.
A little extra olive oil, salt and pepper, red pepper flakes, and you’re running with the big dogs now.
How such lowly, regular ingredients can combine in such a simple way to make something so incredible is just one of the great gifts of the food universe.
What I Love About This Recipe
It’s super nutritious in a happy, delicious, want-to-eat-more kind of way.
It makes amazing leftovers, although you’ll need to double or triple the batch if you want to have any left because it goes FAST.
It can be super cozy for fall, but also somehow appropriate for the end of summer? Here for it.
You can just put it on the stove and walk away and do something else.
It’s a customizer’s dream. Add or subtract any veggies that you do or don’t like, and throw some extra protein in there to give it some oomph if you feel like you need it (although you may be as surprised as I was at how much it can really stand on its own). A fried egg, a couple chicken meatballs, a can of white beans or some spicy ground Italian sausage for those who want… it’s a choose your own adventure.
One-Pan Farro with Tomatoes and Kale: FAQs
This looks soooo good! I don’t have farro at my local grocery store though. Is there another grain that could work?
Spelt berries or wheat berries would be good substitutes if you can find those. You can try using quinoa instead if that’s easier to find – it’ll likely just cook a bit faster.
My meat-loving family wants some type of meat in this dish. What do you suggest?
These chicken meatballs are always a fan-favorite or if you want to slide a totally meatless meatball in there to be sneaky, check out the ones from our Sticky Ginger Rice Bowls.
What other veggies would be good in this?
This recipe is suuuuuper versatile and almost any veggie can work. Zucchini, corn, and/or carrots are a few delicious ideas to get started!
Source notes: What a gift to us from Deb of Smitten Kitchen. I found this recipe while browsing her YouTube channel which is a great way to spend a little time if you’re needing something to do as you procrastinate real-life responsibilities. As I understand it, this recipe was originally a Martha Stewart recipe that was redone by Deb a few years ago. A few friends shared this recipe with me and when I saw it (again) on her YouTube, I knew it was a sign. One batch of this recipe and I was hooked. It is an essential.
This One-Pan Farro with Tomatoes and Kale is a straight-up DREAM! Rustic farro cozied up to cherry tomatoes, onions, garlic, and kale. So good and so wholesome!
Ingredients
Units
For the Farro
2cupswater
1cupfarro
half anonion, thinly sliced
2 cloves garlic, thinly sliced
10ouncesgrape or cherry tomatoes, halved
1 teaspoonsalt
a few stalks of kale, stems removed, chopped into small pieces (about 2 cups)
1/4cupolive oil (optional, but makes it a bit more luscious)
Extras for Serving
red pepper flakes
fresh basil
Parmesan
chicken, meatballs, or a fried egg
Instructions
Start the simmer: Add water, farro, onion, garlic, tomatoes, and salt to a medium sized saucepan. Simmer, uncovered, for 15 minutes.
Add the kale: Add the kale. Simmer, uncovered, for another 15 minutes.
Finish and serve: Stir in the olive oil, and… you’re done! The farro should be chewy but soft, and there will be just the slightest amount of really delicious brothiness left in the pan. Top with your favorite things – I highly recommend the Parmesan and the red pepper flakes. It’s almost too simple and too good to be true.
Prep Time:10 minutes
Cook Time:30 minutes
Category:Dinner
Method:Stovetop
Cuisine:American
Keywords: farro recipe, one pan dinner, kale recipe
Yield:
Print Recipe
Pin Recipe
Prep Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American
