Ingredients

• 4 Plum Tomatoes
• 1-1/2 Tbsp Olive Oil
• 1 tsp Granulated Sugar
• 1 tsp Kosher Salt
• 1/4 tsp Ground Black Pepper

• 5 cups less-sodium chicken or vegetable broth
• 1 Tbsp Olive Oil
• 1 Tbsp unsalted butter
• 3 Garlic Cloves minced
• 1 Shallot minced
• 1/4 tsp Kosher Salt
• 1 cup Organic Farro
• 1/2 cup Dry White Wine
• 1/2 bunch Kale stems removed and cut into ribbons
• 1/2 cup shaved or grated Parmesan cheese plus additional for garnish
• 1 Tbsp Worcestershire Sauce
• chopped Parsley for garnish

Instructions

1. Make Roasted Tomatoes: Preheat oven to 450º. Cut tomatoes in half lengthwise. Use your fingers to scrape out seeds and any fibrous core. Use tip of knife to carefully remove stem portion. Place tomatoes cut side up on rimmed baking pan. Drizzle with oil, then sprinkle with sugar, salt and pepper. Bake 25 minutes or until tomatoes are slightly shriveled and caramelized. Remove from oven and let cool slightly.
2. Make Farro & Kale Risotto: In medium covered saucepot, heat broth to a simmer over medium heat. Reduce heat to low and keep warm.
3. In large high-side skillet, heat oil and butter over medium heat. Add garlic, shallot and salt; cook 3 minutes, stirring frequently. Add farro; cook 1 minute, stirring constantly. Stir in wine; cook 1 to 2 minutes or until all wine is absorbed.
4. Add 1/2 cup hot broth and cook until almost all absorbed, stirring occasionally. Continue adding broth in 1/2 cup increments and stirring occasionally about 45 minutes or until farro is tender. Stir in kale, cheese and Worcestershire; stir until kale is wilted (add more broth if mixture gets too thick). Serve immediately, garnished with parsley, additional cheese and Roasted Tomatoes.