Ingredients

1½ cups farro perlato (or semi-pearled farro)

3½ tablespoons olive oil

1 clove garlic, peeled and sliced thin

1 small yellow onion, peeled and sliced thin (about 1½ cups)

1 teaspoon Marash or Aleppo pepper (or paprika)

1½ preserved lemons, flesh scooped out, skin cut into thin strips (or 1 whole lemon cut into thin rounds)

1½-2 bunches Swiss chard, stems removed, leaves washed and cut into ½-inch strips (about 8 cups)

Salt, to taste

Fresh lemon juice, to taste

½ cup pistachio nuts, toasted and roughly chopped

1/3 cup fresh ricotta

Pomegranate syrup, for drizzling

Preparation

  1. Fill a medium pot with water and bring it to an aggressive boil. Season water with salt and add farro. Boil until tender, 15-20 minutes. Strain and toss to dry.
  2. While farro cooks, set a wide pot that has a fitted lid over medium-low heat (keep lid nearby). Swirl in 3 tablespoons oil. Once warm, add garlic, onion, pepper and lemon peel. Once onion is translucent, after 7-10 minutes, stir in chard. Cover and cook until greens wilt, about 5 minutes. Uncover and cook, stirring often, until greens are soft and lightly coated in pan juice, about 12 minutes. Season with salt and lemon juice, to taste.
  3. In a medium bowl, season farro with ½ tablespoon oil and pinch of salt. Stir pistachios into grains. To serve, top grains with greens. Garnish with a dollop of ricotta and a drizzle of pomegranate syrup.