Recipe courtesy of Amanda Freitag

Kale and Farro Salad with Aged Goat Cheese

Name: Kale and Farro Salad with Aged Goat Cheese
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1/2 cup farro; 1 1/2 cups water or vegetable stock; Salt and freshly ground black pepper; 1 bunch Tuscan kale; 1/4 cup fresh pomegranate seeds; 2 tablespoons extra-virgin olive oil; 1 clove garlic, thinly sliced; Juice of 1 lemon; 1/4 cup aged goat cheese, shaved, or Parmesan

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

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Ingredients

1/2 cup farro

1 1/2 cups water or vegetable stock

Salt and freshly ground black pepper

1 bunch Tuscan kale

1/4 cup fresh pomegranate seeds

2 tablespoons extra-virgin olive oil

1 clove garlic, thinly sliced

Juice of 1 lemon

1/4 cup aged goat cheese, shaved, or Parmesan

Directions

Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.