Kale and Farro Salad with Feta
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.
1 cup farro
2 cups packed torn Tuscan kale leaves (about 2 ounces)
1/4 red onion, finely diced (about 1/4 cup)
1/4 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
1/4 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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