KALE AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the onions: Preheat the oven to 400 degrees F.
- Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
- For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
- For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.
FARRO WITH KALE
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup farro as the label directs. Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add 1 small bunch chopped Tuscan kale and a pinch each of salt and red pepper flakes. Cook, stirring, until the kale wilts, about 3 minutes. Stir in the farro and 1 tablespoon olive oil, then 1/4 cup grated parmesan; season with salt. Drizzle with more oliuve oil and top with more parmesan.
FARRO AND KALE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a small, heavy-bottomed skillet over low heat. Cook, stirring frequently, until lightly toasted and fragrant, 8 to 10 minutes. Cool completely on a small baking sheet.
- Heat a medium saucepan over medium-high heat. Add 2 tablespoons of olive oil and the shallot and cook, stirring often with a wooden spoon, until the shallots have softened and are fragrant, about 3 minutes. Add the farro and toast in the olive oil, stirring often, for about 4 minutes. Reduce the heat to medium and stir in 2 cups water, the oregano and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the farro is cooked through and tender, about 25 minutes. Remove the oregano sprigs, drain the farro, and set aside.
- Whisk together the lemon juice, orange juice, remaining 1/3 cup olive oil and remaining 1/2 teaspoon salt in a large bowl. Add the warm farro and toss to coat. Add the kale, cherries, cucumber and walnuts and toss to combine. Crumble in the goat cheese, toss gently just to mix and serve.
FARRO WITH KALE AND CHICK PEAS
This is a great side or vegetarian main - if you'd like it to be vegetarian, use vegetable broth instead of chicken broth. Food.com keeps changing "farro" to "cracked farro" in the ingredient list for some reason. You can use cracked farro, but you don't have to.
Provided by xtine
Categories Greens
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Strip the kale off its stems and tear into bite-sized pieces. Wash and drain.
- Heat olive oil in a large pot over medium heat.
- Add the kale, a handful at a time, stirring until it is wilted.
- Once all the kale is wilted, add the garlic and pinch of red pepper flakes. Cook for 30 seconds, stirring, until the garlic is fragrant.
- Add the chicken broth and stir well. Cover and cook over medium heat for 5 minutes. Check periodically during this time to make sure that the kale does not burn to the bottom of the pan - this can happen if the heat is too high.
- Add in the chick peas and the farro, and stir over medium heat until the mixture is heated through.
- Add the parmesan and pepper and stir well. Taste, and add salt if needed.
Nutrition Facts : Calories 295.4, Fat 11, SaturatedFat 2.3, Cholesterol 5.5, Sodium 673.5, Carbohydrate 40.3, Fiber 7.9, Sugar 0.1, Protein 13.4
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