Farro Salad With Steamed Kale Recipes

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FARRO AND KALE SALAD



Farro and Kale Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/2 cup chopped walnuts
1/3 cup plus 2 tablespoons extra-virgin olive oil
1 small shallot, diced
1 cup farro, rinsed
2 sprigs oregano
1 teaspoon kosher salt
Juice of 1 large lemon
Juice of 1 orange
1 small bunch Tuscan kale, stemmed and finely shredded
1/2 cup dried cherries or 1 cup fresh cherries, pitted and halved
1/2 English cucumber, peeled and cut into 1/4-inch pieces
4 ounces goat cheese

Steps:

  • Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
  • Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
  • Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.

FARRO WITH KALE



Farro with Kale image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 cup farro as the label directs. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small bunch chopped Tuscan kale and a pinch each of salt and red pepper flakes. Cook, stirring, until the kale wilts, about 3 minutes. Stir in the farro and 1 tablespoon olive oil, then 1/4 cup grated parmesan; season with salt. Drizzle with more oliuve oil and top with more parmesan.

KALE AND FARRO SALAD WITH FETA



Kale and Farro Salad with Feta image

Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h20m

Number Of Ingredients 8

1 cup farro
2 cups packed torn Tuscan kale leaves (about 2 ounces)
1/4 red onion, finely diced (about 1/4 cup)
1/4 cup packed mint leaves, thinly sliced, plus whole small leaves for serving
Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup crumbled feta, preferably French

Steps:

  • Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
  • Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

FARRO SALAD WITH STEAMED KALE



Farro Salad With Steamed Kale image

This is a delicious and easy way to prepare farro and kale. I've seen other recipes that call for sauteeing the kale but I wanted to keep it low calorie.

Provided by hammadjamila

Categories     Grains

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup whole farro, pearled
4 cups water
1 bunch kale
1 cup frozen peas
3 scallions, chopped
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
2 tablespoons olive oil

Steps:

  • 1. Wash the farro and boil in 3 cups of water for 30 minutes until soft. Let cool.
  • 2. Tear kale from the stalks and into small pieces. Place the kale on a steamer basket and steam in 1 cup of water for 10 minutes.
  • 3. Microwave the peas for 2 minutes, or add them to the kale at about 5 minutes of steam time.
  • 4. In a bowl combine the cooked farro, steamed kale, steamed peas and chopped scallion.
  • 5. Combine the dressing ingredients in a bowl until well blended.
  • 6. Add the dressing to the salad and mix. Serve warmish or cold.

Nutrition Facts : Calories 119.5, Fat 7.3, SaturatedFat 1, Sodium 358.6, Carbohydrate 11.6, Fiber 2.9, Sugar 2.6, Protein 3.7

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