Farro with Swiss Chard and Radicchio

Ingredients

• 4 tablespoons extra virgin olive oil, divided 2 Tbsp and 2 Tbsp
• 1 medium onion, diced, about 1 1/2 cups
• 6 garlic cloves, peeled and lightly crushed
• 1 teaspoon kosher salt
• 2 cups pearled farro
• 4 cups water
• 1 teaspoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
• 2 bay leaves
• 2 cups sliced swiss chard, center ribs removed
• 2 cups sliced radicchio
• 1 teaspoon minced fresh rosemary, or 1/2 teaspoon dried rosemary

Directions

1. Warm 2 Tbsp of the olive oil in a heavy 5 to 6 quart pot over medium high heat. Stir in the onions and cook for 3 to 4 minutes, until they’ve softened. Add the garlic cloves, turn the heat down to medium, and cook for 3 minutes more.
2. Pour in the farro and stir until the grains are coated in the oil. Add the water, bay leaves, thyme, and salt. Turn the heat up to high and bring everything to a simmer, then reduce the heat so it stays at a gentle simmer. Cover the pot and cook for 20 to 25 minutes, until the farro is tender all the way through.
3. While the farro cooks, get the swiss chard and radicchio ready.
4. When the farro is cooked, take off the lid and look for extra liquid in the pot. If any water remains, turn the heat to high and cook it off. Transfer the farro to a sheet pan so it can cool. Remove and discard the garlic cloves, or leave them in with the farro if you want more garlic flavor. Take out the bay leaves.
5. Using the same pot, heat the remaining 2 tablespoons of olive oil over medium high heat. Add the swiss chard and toss it in the oil, then cook for a minute or two, just until it starts to wilt. Add the radicchio, a pinch of salt, and the rosemary leaves, and toss everything together. Cook for a few minutes, until the radicchio has wilted, then take the pot off the heat.
6. Return the farro to the pot with the swiss chard and radicchio. Stir to combine, taste, add more salt if it needs it, and serve.