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.


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


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


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.


Laraine Perri,

Cooking Light

September 2013
My Notes

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

Add Note