Farro with Kabocha Squash and Cavolo Nero

• 2 1/2 cups 1/2-inch-diced Kabocha squash
• 3/4 cup extra-virgin olive oil
• 1 tablespoon plus 2 teaspoons thyme leaves
• 1 pound cavolo nero, cleaned, center ribs removed
• 1/2 sprig rosemary
• 2 chiles de arbol, crumbled
• 1 cup sliced onion; plus 1/2 onion, cut into 3 wedges, root end attached
• 2 cloves garlic, thinly sliced
• 1 small carrot, peeled, cut into 3 pieces
• 1 stalk celery, cut into 3 pieces
• 1 bay leaf
• 1 1/4 cups farro (spelt)
• 1/4 cup sherry
• 2 tablespoons unsalted butter
• 3/4 cup 1/4-inch-sliced shallots
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 425F.
2. Bring a large pot of heavily salted water to a boil over high heat.
3. Toss the squash with 2 tablespoons olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and a healthy pinch of pepper.
4. Spread the squash out on a baking sheet, and roast about 15 to 20 minutes, tossing once or twice, until its tender.
5. Blanch the cavolo nero in the rapidly boiling water for 2 minutes.
6. Drain, let cool, and squeeze out the excess water with your hands.
7. Heat a large pot or Dutch oven over medium heat for 2 minutes.
8. Pour in 1/4 cup olive oil, and add the rosemary sprig and one of the crumbled chiles.
9. Let them sizzle in the oil about a minute.
10. Turn the heat down to medium-low, and add the sliced onion.
11. Season with 1/2 teaspoon salt and a pinch of freshly ground black pepper.
12. Cook 2 minutes and stir in the sliced garlic.
13. Continue cooking another 5 to 7 minutes, stirring often with a wooden spoon, until the onion is soft and starting to color.
14. Add the cavolo nero and 2 more tablespoons olive oil, stirring to coat the greens in the oil and onion.
15. Season with a heaping 1/4 teaspoon salt, and cook the greens slowly over low heat for about 30 minutes, stirring often, until they turn a dark, almost black color and get slightly crispy on the edges.
16. Turn off the heat, and set the pot aside.
17. When the ingredients have cooled, remove the rosemary and chile.
18. While the cavolo nero is cooking, heat another medium saucepan over medium heat for 2 minutes.
19. Pour in the remaining 1/4 cup olive oil and add the onion wedges, carrot, celery, remaining crumbled chile, and the bay leaf.
20. Cook the vegetables about 5 minutes, until theyre golden brown and softened.
21. Add the farro, 1 tablespoon thyme, and 2 teaspoons salt to the pan, stirring with a wooden spoon to coat the farro with the oil.
22. Add the sherry and 6 cups water.
23. Bring to a boil over high heat.
24. Turn down the heat to low, and simmer the farro about 30 minutes, until its tender.
25. Drain the farro, and spread it out on a baking sheet to cool.
26. Discard the vegetables.
27. Heat a large saute pan over high heat for 2 minutes.
28. Swirl in the butter, and when it foams, add the shallots, remaining teaspoon thyme, and 1/4 teaspoon salt.
29. Stir continuously with a wooden spoon as the shallots soften and brown in the butter, 3 to 4 minutes.
30. Add the farro, and saute, stirring continuously, for another 3 to 4 minutes, until its slightly crispy.
31. Add the squash and greens, and stir well to combine.
32. Taste for seasoning.
33. Serve immediately, or keep warm in the oven.

squash, extravirgin olive oil, thyme, cavolo, rosemary, arbol, onion, garlic, carrot, celery, bay leaf, sherry, unsalted butter, shallots, kosher salt

Taken from www.epicurious.com/recipes/food/views/farro-with-kabocha-squash-and-cavolo-nero-391061 (may not work)