Sauteed Broccoli Rabe with Farro, Crushed Red Pepper, and Lemon

• 1/2 cup farro
• 2 pounds broccoli rabe, ends trimmed, cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• Zest of 1 lemon

1. Bring a medium pot of salted water to a boil.
2. Add the farro, reduce the heat to medium-low, and cover.
3. Simmer until the farro is tender and the grains have split open, about 30 minutes.
4. Remove the farro from the pot with a spider strainer or mesh sieve, put it in a colander, and rinse with cool water.
5. Set aside.
6. Keep the cooking water in the pot.
7. Bring the cooking liquid back up to a boil and season again with salt.
8. The farro will have soaked up much of the original seasoning.
9. Boil the broccoli rabe until just tender, about 3 minutes.
10. It should still be firm as it will finish cooking in the skillet.
11. Drain in a colander.
12. Set a large skillet over medium heat and coat with the oil.
13. When the oil is hot, add the garlic and cook, stirring, for a minute to soften.
14. Add the broccoli rabe and red pepper; season with 1 teaspoon salt and 1/2 teaspoon black pepper.
15. Toss the rabe to coat with the oil and cook until tender, roughly 5 minutes.
16. Add the drained farro, tossing to combine, and saute for another minute until heated through.
17. To serve, put the broccoli rabe and farro on a nice platter.
18. Finely grate lemon zest over the top, preferably with a Microplane.
19. (I find if you grate the zest ahead of time, it gets clumpy and doesnt distribute evenly.)

farro, broccoli rabe, extravirgin olive oil, garlic, red pepper, kosher salt, lemon

Taken from www.epicurious.com/recipes/food/views/sauteed-broccoli-rabe-with-farro-crushed-red-pepper-and-lemon-377798 (may not work)