Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Mustard Greens

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We’ve been getting a lot of mustard greens lately, folks, and there’s more coming to you this Wednesday if you get our Produce Box! Here’s a recipe that uses them that might help you out a little if you’re running out of inspiration. The recipe and photos in this post come from Alexandra’s Kitchen. You can find her original post here. Your mustard greens can also be used in salads or on sandwiches. We’ll have more mustard greens recipes coming up this week to spark your creativity even more!

How have you been using your mustard greens?

Farro Salad with Roasted Onion, Toasted Pine Nuts, Currants & Mustard Greens

Serves 2

1 red onion, diced
olive oil
kosher salt
1 cup of semi-pearled farro (you could also use another grain like wheat berry or barley)
2 tablespoons dried currants
white balsamic vinegar
2 tablespoons (or more) pine nuts or any nut you like
a handful or more of mustard greens (about 2 loosely packed cups)

1. Preheat the oven to 450ºF. Place a pot of water on to boil. Toss diced onion with olive oil (about a tablespoon) on a sheet pan and season with salt. Place in the oven. Roast for about 12 to 15 minutes or until the onion is just beginning to char — you don’t want the pieces to get too charred.

2. Meanwhile, add farro to pot of boiling water. Add a big pinch of kosher salt. Cook for about 15 minutes — taste a few kernels after 15 minutes.

3. Place currants in a small bowl. Moisten with 1 tablespoon boiling water and 1 tablespoon white balsamic vinegar. Set aside. Toast pine nuts in a small dry skillet over medium heat until golden brown — watch them carefully! Set aside.

4. Place the greens in a large mixing bowl. When the onions are finished cooking, scrape them off of the pan into the bowl over the greens. Drain the farro, and add to bowl. Season with a big pinch of kosher salt. Drizzle olive oil over the farro while it’s still warm. Start with about 2 tablespoons of olive oil, add more if needed. Splash white balsamic over top — again, you don’t have to measure, but if you like to, start with about 1 tablespoon and adjust after everything has all been mixed together.

5. Drain the currants and add to the bowl. Add the pine nuts to the bowl and toss to coat. Taste. If it’s a little dry, add more oil and white balsamic. Add salt as needed.

Enjoy!

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