Smashed Broccoli Pecorino Farro Bowls

Name: Smashed Broccoli Pecorino Farro Bowls
Prep time: 10 min
Cook time: 15 min
Ingredients: Kosher salt; 1.5 cups pearled farro; 1.25 pounds broccoli florets; 2 tablespoons olive oil; 4 garlic cloves, crushed with the side of a knife and then roughly chopped; 1/8 teaspoon crushed red pepper flakes, plus more for serving, to taste (optional); 1 (!5oz) can cannellini beans, drained and rinsed; 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving (optional)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

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Kosher salt1.5 cups pearled farro1.25 pounds broccoli florets2 tablespoons olive oil4 garlic cloves, crushed with the side of a knife and then roughly chopped1/8 teaspoon crushed red pepper flakes, plus more for serving, to taste (optional)1 (!5 ounces) can cannellini beans, drained and rinsed1/4 cup freshly grated Pecorino Romano cheese, plus more for serving (optional)

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Instructions

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Step 1

Bring a large pot of salted water to boil over high heat. Once boiling, add the farro and cook for about 6 minutes, then add the broccoli and cook for about 6 minutes more, until the broccoli and farro are tender and cooked through. Drain in a colander, reserving 1/4 cup liquid.

Step 2

Heat 1 tablespoon olive oil in the pot over medium-high heat. Add the garlic and pepper flakes and cook for about 1 minute, stirring until golden.

Step 3

Add the cooked broccoli and farro, season with 1/2 teaspoon salt, and cook, stirring frequently, for 1 to 2 minutes more, roughly smashing any large chunks of broccoli with a wooden spoon. Add a little of the reserved liquid if it’s too dry. Stir in the remaining olive oil, can of beans, and the Pecorino. Let cook for 1-2 minutes for the beans to warmup. Serve or save in the fridge for up to 4 days.