Kale Farro “Pilaf”

This is a really simple but super yummy side dish. It’s also healthy and filling!

1 clove garlic, minced
1t Italian seasoning mix
1/2c farro
1c water (use half chicken broth)
1 bunch kale, trimmed and sliced into ribbons

Saute the garlic and seasoning mix for 30 seconds in a drizzle of olive oil. Add the farro and toast for 2 minutes.

Add the liquid and a half-teaspoon or so of salt, bring to a boil then cook about 25 minutes. When most of the water is absorbed, stir in the kale. It should pretty much fill the pot when raw; it will go down considerably as it wilts in the heat.

Note: The original recipe I got called for 3 cups of water/broth. But I had to cook it on high for an extra 10 minutes to get all the liquid to evaporate off. So for this version I’ve cut it back to the more expected quantity of 1c liquid per 1/2 cup grain.

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