Farro With Braised Greens & Pistachios

• 11/2 cups farro perlato (or semi-pearled farro)
• 31/2 tablespoons olive oil
• 1 clove garlic, peeled and sliced thin
• 1 small yellow onion, peeled and sliced thin (about 11/2 cups)
• 1 teaspoon Marash or Aleppo pepper (or paprika)
• 11/2 preserved lemons, flesh scooped out, skin cut into thin strips (or 1 whole lemon cut into thin rounds)
• 11/2-2 bunches Swiss chard, stems removed, leaves washed and cut into 1/2-inch strips (about 8 cups)
• Salt, to taste
• Fresh lemon juice, to taste
• 1/2 cup pistachio nuts, toasted and roughly chopped
• 1/3 cup fresh ricotta
• Pomegranate syrup, for drizzling

1. 1. Fill a medium pot with water and bring it to an aggressive boil. Season water with salt and add farro. Boil until tender, 15-20 minutes. Strain and toss to dry.
2. 2. While farro cooks, set a wide pot that has a fitted lid over medium-low heat (keep lid nearby). Swirl in 3 tablespoons oil. Once warm, add garlic, onion, pepper and lemon peel. Once onion is translucent, after 7-10 minutes, stir in chard. Cover and cook until greens wilt, about 5 minutes. Uncover and cook, stirring often, until greens are soft and lightly coated in pan juice, about 12 minutes. Season with salt and lemon juice, to taste.
3. 3. In a medium bowl, season farro with 1/2 tablespoon oil and pinch of salt. Stir pistachios into grains. To serve, top grains with greens. Garnish with a dollop of ricotta and a drizzle of pomegranate syrup.

perlato, olive oil, clove garlic, yellow onion, pepper, preserved lemons, swiss chard, salt, lemon juice, pistachio nuts, fresh ricotta, syrup

Taken from www.epicurious.com/recipes/member/views/farro-with-braised-greens-pistachios-50180646 (may not work)