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Wilted Kale with Farro and Walnuts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4 (serving size: 3/4 cup)
Lacinato kale is also called Tuscan, dinosaur, or black kale. You can also use regular curly kale.


  • 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

Nutrition Information

  • calories 256
  • fat 8.1 g
  • satfat 0.7 g
  • sodium 143 mg

How to Make It

  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.