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Two-Cheese Baked Farro with Kale and Tomatoes

6 to 8 Servings
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Though it’s typically simmered with liquid on the stovetop, farro also does well in the oven—a mostly hands-off approach that’s easy on the cook. First, we toast the grains to enhance their nutty taste, then bake them until tender in a tomato sauce seasoned with red pepper flakes and dried herbs. Kale lends earthy flavor to the mix. For lots of cheesy goodness, this one-pot dish is topped with mozzarella and Parmesan.

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