Warm cavolo nero, farro and cannellini salad

Ingredients

For 1 serving

• Farro60 g
• Tuscan kale120 g
• Cooked cannellini beans130 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.3
• Lemon0.3
• Saltto taste

Contains: gluten,

In season: November – February

Method

1. Bring a pan of water to the boil, salt it and cook the farro over a medium heat for 20 minutes, until tender but firm to the bite.
2. Meanwhile wash the cavolo nero, strip out the tough central rib and cut the leaves into strips of about 1 cm. Peel and crush the garlic clove; drain and rinse the cannellini beans.
3. Heat the oil with the garlic and chilli in a frying pan over a medium heat for a minute, until fragrant; add the cavolo nero and a pinch of salt and sauté for 6 minutes, stirring and adding a splash of water if it sticks, until tender and wilted. Add the beans and warm them for 2 minutes; remove the garlic.
4. Drain the farro and stir it into the cavolo nero and beans.
5. Finish with the lemon juice, toss and serve warm.