Kale and Farro Salad
Grain salads are often tilted in one direction or the other - you either have a ton of grains with a few vegetables thrown in or something that just has primarily lettuce and a grain as a small item to add texture. I've never understood why they can't have equal billing. This farro salad tries to remedy that quandary. A healthy dose of kale, corn and peas marry with an equal quantity of farro. You can serve this as a hearty side or as a main dish for a large party. Either way it's an easy recipe that will feel as satisfying as it is healthy.
Makes 8-10 large servings
2 lbs Lacinato kale
6 heads of corn
4 cups of peas (or 2 10oz bags)
2 teaspoons salt plus more for seasoning
Juice of 2 lemons
Cook your farro according to package instructions - every brand is different so make sure to soak and cook as needed, but just make sure you cook in salted water. It is typically 20-40 minutes, but if you aren't sure just keep checking until it tastes done. When it is done drain and set aside to fully cool.
Roughly chop the kale. In a large Dutch oven or pot on medium heat add in the kale, 1 teaspoon of salt and the juice of 1 lemon. Cover and then cook for 4-7 minutes, stirring occasionally, unti the kale has wilted slightly.
In a large bowl combine the farro and cooked kale with the corn, peas, additional salt and remaining lemon. Serve cold.