1head of kale,leaves stripped from stalks and broken into bite size pieces
1cupof leeks,washed well and sliced
1/2cupof dried cranberries
1 1/3tablespoonsof extra virgin olive oil
a pinch of cayenne pepper
1teaspoonof maple syrup,or sweetener of your choice
1tablespoonof fresh lime juice
salt and pepper to taste
Soak the farro in water for 1-2 hours or overnight
Preheat oven to 400 F
Place butternut squash in large baking dish, toss with 1 Tbsp olive oil, cinnamon, cayenne, salt and pepper. Roast for 30 minutes, remove from oven, drizzle with maple syrup, stir squash, and return to oven for additional 10 minutes or until squash is tender
In the meantime, bring a large pot of water to boil, add farro and cook for 30-45 minutes or until tender. Drain farro (as you would pasta) and set aside.
In a large skillet heat 1 tsp olive oil, add leeks and cook until soft and translucent (about 7 minutes) Add kale and saute for 5 minutes or until tender (you may need to add a few tablespoons of water to wilt the kale)
Add dried cranberries and chopped hazelnuts to kale leek mixture, cook for an additional 3 minutes (be careful not to burn the hazelnuts) Season generously with salt and pepper
Add cooked butternut squash and reserved farro to leek/ kale mixture, squeeze in lime juice and gently stir all together
Taste for seasoning, sometimes I serve with a small drizzle of balsamic vinegar or a drizzle of aromatic olive oil.