Spicy Farro Salad with Kale, Chicken, and Cherries

Makes 2 main dish servings

1 cup farro, soaked or rinsed
2 cups low-sodium chicken stock
Extra virgin olive oil as needed
1 bunch of kale, washed and patted dry with the leaves roughly torn
3 cloves garlic, minced
1/4-1/2 teaspoon dried red pepper flakes
2 boneless skinless chicken breasts or thighs cut into chunks
1-2 handfuls cherries, pitted and sliced in half
Salt and pepper to taste

In a large pot combine the farro and chicken stock. Bring to a boil, then reduce to a simmer. Cover and let the farro cook 12-15 minutes until tender, but still chewy. Drain, and set aside.

In a large skillet, heat 1-2 teaspoons olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the kale and red pepper flakes. Season with salt and cook until the kale is wilted, about 3-4 minutes. Toss the kale with the farro.

Season the chicken with salt and pepper. In the same pan you cooked the kale in, heat another 1-2 teaspoons of oil over medium heat. Add the chicken and cook 6-8 minutes until the chicken is cooked through.

In a large bowl, toss the kale and farro mixture with the cooked chicken and cherries. If the mixture is too dry, add a bit more oil. Taste and adjust the seasonings with salt and pepper as needed. Serve warm or at room temperature.
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