This Kale and Farro Salad Is Chock Full of Nutrients

This fresh and healthy salad recipe is anything but ordinary. The irresistible combination of dark and leafy kale with farro, a sturdy grain that has a light nutty taste, combined with rich and salty feta, is sure to become one of your quick and easy go-tos this summer. Farro is fairly new to American cooks, but Italians have been eating this ancient grain for more than 2,000 years. Farro is not wheat, but a plant and grain all its own. With a higher fiber and protein content than common wheat, farro is also especially rich in magnesium and B vitamins.

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1 cup farro
2 cups packed torn Tuscan kale leaves (about 2 ounces)
¼ red onion, finely diced (about ¼ cup)
¼ cup packed mint leaves, thinly sliced, plus whole small leaves for serving
Finely grated zest of 1 lemon, plus 2 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
¼ cup crumbled feta, preferably French

1. Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.

2. Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.

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