Wilted Kale with Farro and Walnuts

Wilted Kale with Farro and Walnuts Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Fat 8.1 g
Satfat 0.7 g
Sodium 143 mg

Ingredients

1 cup pearled farro
2 teaspoons walnut oil
3 1/2 cups lacinato kale, stemmed and chopped
1/3 cup unsalted chicken stock (such as Swanson)
4 teaspoons sherry vinegar
1 teaspoon maple syrup
2 teaspoons walnut oil
1/4 teaspoon kosher salt
2 tablespoons toasted chopped walnuts

Preparation

1. Prepare farro. Heat a Dutch oven over medium-low heat. Add 2 teaspoons walnut oil and chopped kale; cook 2 minutes. Add chicken stock; cover and cook 4 minutes. Combine vinegar and maple syrup in a bowl. Add farro, 2 teaspoons walnut oil, and kosher salt. Add kale mixture and walnuts.

Note:

Laraine Perri,

Cooking Light

September 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note