Butter Roasted Tomato Gratin

Preheat the oven to 400°F. Add the farro and a pinch of salt to a small saucepan, cover with 1 inch cold water, and bring to a boil. Reduce heat to medium and cook until farro is tender, about 18 to 20 minutes. Drain and return the grains to the saucepan, off of the heat.

Peel and mince the garlic. In an 8x8 inch baking dish, combine the minced garlic, crushed tomatoes, butter, whole thyme sprigs, and a pinch of salt and pepper. Roast tomatoes for 8 minutes. Stir the buttered tomatoes and roast for an additional 10 minutes.

Place a large skillet over medium heat with 1 tbsp olive oil. Add the panko breadcrumbs, a good pinch of the roasted garlic sea salt, and cook, stirring frequently, until golden brown, about 4 to 5 minutes. Taste and add more roasted garlic sea salt if you’d like. Transfer garlic breadcrumbs to a small bowl.

Destem the kale and roughly chop the leaves. Drain and rinse the cannellini beans, measure out ¾ cup of the beans. Return the skillet to medium-high heat with 1 tsp olive oil. Once hot, add the chopped kale and reduce heat to medium. Cook until bright green and tender, about 3 to 5 minutes. Add the cannellini beans, season with salt and pepper, and toss with kale.

Remove the buttered tomatoes from the oven. Discard the thyme sprigs. In the baking dish, top the tomatoes with the kale and cannellini beans. Sprinkle with garlic breadcrumbs.

Divide the farro between large plates. Top with the buttered roasted tomato gratin. Bon appétit!