Farro Salad with Kale, Olives and Pine Nuts

Farro is an ancient (wheat) grain that is popular in Italian cooking.  It has a nutty flavor, a delicate chew, and is immensely versatile – it is delicious as a hot cereal, in soups, salads, side dishes, and even dessert (move over rice pudding). I especially love making farrotto - farro cooked like risotto.

Farro is commonly sold semi-pearled, meaning that some of its bran and germ have been removed. Most recipes are written for this kind of farro because it cooks up quickly, in about 25 minutes. Do try looking for the whole-grain type of farro, even though it takes longer to cook. It hasn't had any of its bran and germ removed, and contains more fiber and nutrients.

Whole grains are an important part of a healthy diet – because they take longer to digest, they keep you feeling full longer and provide sustained energy. They also stimulate the immune system; regulate blood sugar levels, and lower cholesterol. Although it isn't a complete source of protein, like quinoa, farro does contain more protein than brown rice, and it also boasts antioxidant properties. While farro is not gluten-free, it is considerably lower in gluten than commercial wheat varieties.

This salad is wonderful – light yet satisfying; rustic yet elegant. Because I do not have Tuscan kale growing in the garden – I have the curly variety – I swayed from the original recipe which calls for delicate ribbons of raw kale. I gently wilted my kale with some garlic and olive oil, plus I increased the amount of brine and lemon juice called for in the dressing, and I added freshly grated Parmigiana and spicy chili pepper for added flavor.

Castelvetrano olives are from Sicily and they are a current obsession of mine. They are wonderfully buttery and they really shouldn't be substituted for any other type of olive here. (Costco conveniently carries a jar of pre-pitted Castelvetrano olives.)

Farro Salad with Kale, Olives and Pine Nuts

(adapted from Food & Wine)

¾ cup farro, rinsed

¼ cup pine nuts

1 cup Castelvetrano olives, pitted and halved, plus 4 Tablespoons of the brine

4 Tablespoons fresh lemon juice

¼ cup extra virgin olive oil, plus 1 Tablespoon for kale

Kosher salt/freshly ground pepper/red pepper flakes, or a small fresh chile sliced thinly

1 pound kale, stemmed and cut into ½ inch ribbons

1 clove garlic, sliced

1 large red bell pepper, cut into ½ inch dice

Freshly grated Parmigiana cheese

Cook farro in a medium saucepan of salted boiling water until al dente, about 20-25 minutes. Drain well and spread on a baking sheet to cool completely.

Meanwhile, in a small sauté pan, toast the pine nuts over medium heat, tossing occasionally, until golden, about 5 minutes. Transfer to a plate and let cool completely.

In a large sauté pan, heat 1 Tablespoon olive oil until warm. Add garlic and let cook until fragrant, 1-2 minutes. Add kale and allow to cook 2 minutes, until wilted slightly, but still bright green. Remove from heat and set aside to cool a bit.

In a small bowl, whisk the olive brine with the lemon juice and olive oil. Season to taste with salt, pepper and pepper flakes/fresh chile.  In a large serving bowl, add kale, farro, pine nuts, olives and bell pepper. Toss gently with dressing until evenly combined. Sprinkle with a bit of Parmigiana. Taste and adjust seasonings and serve.