Farro, Spinach and Cheese Gratin

Ever since my husband became vegetarian, I’ve been experimenting with different dishes to make sure that he gets enough protein. This dish is filling and delicious accompanied by a light green salad.

Serves 6-8

  • 1 cup heavy cream
  • 1 cup mascarpone cheese
  • 4 oz. Gorgonzola cheese (creamy is preferable), cut in to small pieces
  • 2lbs. kale, washed
  • 2 Tbsp. olive oil
  • 1/2 cup scallions, thinly sliced
  • 2 garlic cloves, chopped
  • 2 Tbsp. dill, chopped
  • 2 Tbsp. parsley, chopped
  • 1 cup farro, cooked
  • 1 tsp. sea salt
  • Freshly ground black pepper
  1. Preheat the oven to 400 degrees. Butter a 9”x13” baking dish.
  2. In a small saucepan, combine the heavy cream, mascarpone and Gorgonzola. Cook over low heat until cheeses melt. Season with salt and pepper and set aside.
  3. Cook the kale in boiling salted water until wilted, 3-4 minutes. Rinse under cold water, squeeze out the excess water then chop.
  4. Heat the oil in a large saute pan. When hot, add the kale, scallions, garlic, dill and parsley. Saute until softened, about 3-4 minutes. Season with salt and pepper.
  5. In a large bowl, combine the spinach mixture, farro and heavy cream. Mix well. Pour into baking dish.
  6. Bake until lightly browned, about 25 minutes.