1/2 cup farro
1/4 teaspoon salt, plus more as needed
1 bunch (about 10 ounces) Tuscan, dino, or lacinato kale
1 tablespoon extra-virgin olive oil
1 teaspoon red miso paste
2 teaspoons lemon juice (about 1/2 lemon)
1 (15.5-ounce) can chickpeas, drained and rinsed
Bring 2 cups of water to a boil in a 2-quart saucepan over medium-high heat. Stir in 1/4 teaspoon salt and the farro. Reduce the heat to low and simmer uncovered for 25 to 30 minutes, until the farro is chewy and tender. Drain the excess liquid from the farro and set aside the farro.
While the farro is cooking, wash and dry the kale leaves. Stack several leaves on top of each other and slice off the few inches of tough, fibrous stem from the bottoms. If desired, slice out the ribs (though I like the crunch these ribs add to the salad). Roughly chop the kale leaves into bite-sized pieces. Repeat stacking and slicing the remaining leaves of kale.
Transfer the chopped kale to a big mixing bowl. Whisk together the olive oil, miso paste, and lemon juice; pour over the kale leaves. Use your hands to work the dressing into the kale leaves. Continue massaging the leaves until the kale has softened and feels silky, 1 to 2 minutes.
Pour the farro and the drained chickpeas over the kale and toss to combine. Taste and add a sprinkle of salt or another squeeze of lemon if desired.
Salad will keep in a covered container in the fridge for several days.
This recipe was originally published May 2013.