Yield
Serves 4 (serving size: 3/4 cup)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

How to Make It

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.

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