I am one to prefer my grains served on the cooler side. I find that I can detect the distinct, nutty flavors of the grain or seed better than if it were served piping hot or warm. And it’s summer after all – cool foods are welcome! In this farro and wilted kale recipe, I rely on the quality of the ingredients, which aren’t masked or overwhelmed by heat, and enjoy their unique flavors whilst being complemented by cooled wilted kale and cooked cooked farro. Invest in a proper extra-virgin olive oil (look for the misty/murky area at the bottom of the bottle) and organic ingredients. Enjoy!
Kale aside, for additional glow:
Farro: contains 100 calories in 1/2 cup cooked, as well as zero sodium, 4. grams of protein, and 3.5 grams of fiber. This is more fiber than brown rice and quinoa! It is jam-packed with complex carbs that keep your energy levels stable. It is also full of minerals, such as magnesium, and vitamins B and E. It is known to relax muscles and relieve tension and cramps.
Farro & Wilted Kale Recipe with Cherry Tomatoes and Olives
- 1 cup farro
- 1 bunch kale, stemmed
- 1 cup cherry tomatoes, halved
- Juice of 2 lemons
- 4 ounces feta cheese, crumbled (optional)
- 1/4 cup toasted pine nuts
- 1/4 cup extra-virgin olive oil
- Handful of black olives
- Sea salt to taste
- Black pepper to taste
Directions: Add the farro to a pot with 2 1/2 cups water. Add a dash of salt, stir, and bring the mixture to a boil. Reduce the heat to a simmer and put a lid on the pot. Let simmer for 15-20 minutes or until the farro is completely cooked. Drain excess water and transfer the farro to a bowl. Cover and place in the refrigerator til cool.
Meanwhile, steam the kale leaves. You can do this in a steamer or if you don’t have a steamer, place the kale leaves in a pan over medium-high heat. Pour 1 cup of water over the kale and cover for 2-3 minutes. The water will have evaporated without “boiling” the kale, since there isn’t enough to do so anyway, effectively steaming the kale. Mix and cover the pan again if the kale isn’t wilted enough. When fully wilted. Set aside.
In the same bowl that the farro is in, add the kale (can be warm still), tomatoes, lemon juice, olives, feta cheese, pine nuts, olive oil, salt and pepper. Lightly fold all the ingredients together and serve.
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