Farro And Kale With Roasted Pears And Turkey Bacon

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3 firm but ripe pears (about 1 ½ pounds), cored and cut into ¾-inch cubes (I used Bartlett)

3 Tablespoons olive oil, divided

1 teaspoon chopped thyme

Sea salt

Freshly ground black pepper

½ pound turkey bacon

2 cups uncooked farro

1 onion, thinly sliced

2/3 cup dry white wine (or chicken stock)

¾ pound Tuscan kale (or kale of your choice), stems removed and roughly chopped, about 8 cups

3-4 Tablespoons lemon juice

2 Tablespoons unsalted butter

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