Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
6
Ingredients
Directions
Whisk olive oil, garlic, lemon juice, salt, and black pepper together in a bowl; set aside.
Combine chicken broth and farro in a large skillet or wok; bring to a boil. Reduce heat to medium; simmer until farro is tender and broth is absorbed, 20 to 25 minutes.
Stir olive oil mixture into farro until coated. Add kale; cook and stir until wilted, 2 to 3 minutes. Sprinkle feta cheese on salad; stir to combine. Season with salt and black pepper.
Cook's Notes:
You can use pearled or whole-grain farro — use less liquid for a firmer texture and more liquid for a softer texture when cooking farro.
Feel free to substitute spinach for kale.
Vegetable broth can be substituted for chicken broth.
Nutrition Facts (per serving)
| 174 | Calories |
| 6g | Fat |
| 26g | Carbs |
| 9g | Protein |
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