Local molasses adds robust warmth to this hearty dish

On chilly days I like to eat food that makes me feel warm, but I'm not always in the mood for soup. That's when I turn to hearty grains like farro, brown rice and barley. I created this recipe to use up some leftover kale and realised that molasses is the perfect sweetener to stand up to kale and grains. I chop my kale fairly fine so my kids don't try to pick it out. (So far, so good.) Any heavy grain would work in this recipe, and adding navy beans would turn it into a filling main dish.

Molasses-dressed farro with kale and dried cranberries

1 cup of farro (barley or brown rice work well too)

1 onion, finely diced

Half a bunch of kale (about 6 stalks, leafy parts only), washed and chopped

3 T dried cranberries

¼ cup toasted walnuts, chopped

Sea salt & pepper

Squeeze of lemon juice and zest of one lemon

Cook farro (or your grain of choice) according to package instructions. Fluff and set aside.

Over medium heat saute the onion in a tablespoon or two of olive oil. When softened add the kale. Stir and cover to let the kale wilt. Stir frequently so the kale cooks evenly. This should take only 5 minutes or so. When the kale is done to your liking, turn the heat to low, stir in the farro and toss with the dressing (recipe below...you won't need all of it). Add the dried cranberries & walnuts. Season with sea salt & pepper. Add the lemon zest and juice. Serve warm.

Dressing:

1/3 cup olive oil

1 1/2 T cider vinegar

2 T Crosby's Fancy Molasses

1 t Dijon mustard

Sea salt & pepper

Combine all ingredients in a jar with a snug lid and give it a good shake.

To find more recipes for eating local and eating well visit my blog: Bridgets Green Kitchen