3 tablespoons currants
1½ cups farro
1 pound cleaned kale, center ribs removed
6 tablespoons extra-virgin olive oil
1 medium red onion, thinly sliced
1 tablespoon thyme leaves
1 sprig rosemary
1 dried mild chili (preferably chile de árbol), thinly sliced
3 tablespoons toasted pine nuts
2 tablespoons chopped parsley
¼ cup balsamic vinegar
Kosher salt and freshly ground black pepper
1. Bring a generously salted pot of water to a boil. Meanwhile, place currants in a small bowl and cover with hot water. Let currants soak for 10 minutes, or until plumped. Drain and set aside.
2. Once the water has come to a boil, blanch the kale for 1-2 minutes. Transfer kale to a colander (do not throw out the pot of hot water) and toss to dry. Once cool enough to handle, roughly chop the kale.
3. Bring the water back to a boil and stir in the farro. Cook for 12 minutes, or until tender. Drain well and spread on a baking sheet to cool.
4. While the farro cooks, heat 4 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the onion, thyme, rosemary, chili and ½ teaspoon of salt and cook for 5-6 minutes, or until the onion softens and starts to color. Stir in chopped kale and cook an additional 5 minutes, or until kale is tender. Transfer to a serving dish and discard rosemary sprig.
5. Wipe the pan clean and set it back over medium-high heat. Swirl in 2 tablespoons of olive oil. Add the cooked farro, ½ teaspoon salt and a pinch of black pepper. Cook for 5 minutes while stirring and scraping the bottom of the pan; the grains will crisp and develop a golden sheen.
6. Return the kale to the sauté pan. Cook, stirring the greens and grains together, for 2-3 minutes. Remove the pan from the heat and stir in currants, toasted pine nuts and parsley. Transfer to a serving dish.
7. Wipe the pan clean and set it back over medium heat. Add the balsamic vinegar and reduce to a scant tablespoon. Stir the reduced balsamic into the farro dish. Adjust seasoning with salt and pepper.