Begin by preparing the farro.
Heat 1 Tbs. of olive oil in a medium saucepan over medium-high heat.
Add the carrot, celery, and half onion.
Cook for 3 to 5 minutes, allowing the vegetables to start browning and release their flavor.
Add the pearled farro to the saucepan, stirring to coat the grains in the aromatic oil.
Pour in the broth or water, and bring the mixture to a simmer.
Reduce the heat to low, cover the saucepan, and cook for 20 minutes, or until the farro is just tender.
Drain any excess liquid and discard the carrot, celery, and onion pieces.
Set the cooked farro aside.
To make the pilaf, heat the remaining 2 Tbs. of olive oil in a large skillet over medium-high heat.
Add the diced onion and sauté for 5 to 7 minutes until softened and translucent.
Add the chopped kale to the skillet.
Cook, stirring occasionally, for 5 to 7 minutes, or until the kale has wilted but still retains a vibrant green color.
Reduce the heat to medium.
Stir in the minced garlic and Aleppo pepper (or red pepper flakes) and cook for 1 minute more, until fragrant.
Add the cooked farro to the skillet with the kale and onions.
Sauté for 3 to 5 minutes, stirring to combine everything and warm the farro through.
Remove the skillet from the heat.
Stir in the dried cranberries and toasted pine nuts.
Season with salt and pepper to your liking and serve warm.
Don't skip toasting the farro in the first step. This simple action deepens its nutty flavor and adds a wonderful aromatic quality to the finished dish.
