I could definitely use a culinary reset button on this Monday morning.
We had an awesome and busy weekend, and as per usual, I overdid it on the heavy foods.
Between Kieran’s birthday party with friends (lots of pizza and cookie cake), a belated at-home anniversary dinner with Dan (lots of wine, pasta, and steak), and football food on Sunday (wings and more pizza), all I want right now is a salad the size of my head. Whenever this happens, I try to make a reset meal for Monday’s dinner. Usually something heavy on the vegetables and light on the meat and cheese. Today’s recipe is perfect for getting back on track and setting off the week on the right note.
This farro is so dang flavorful, you won’t know that you’re eating something “healthy.” Farro is one of those whole grains that I just love. It has an awesome chewy texture and great nutty flavor. It also goes with just about everything. I like to cook mine in stock or a combination of stock and water, so as much flavor as possible ends up in the final dish. Since it’s a true grain, it takes some time to cook, so I always start it first when beginning a recipe.
While the farro cooks, I sauté onions, garlic, fresh kale, and artichoke hearts in a large skillet. I like to use frozen or steamed artichoke hearts – the ones that are canned or jarred often have a pickled flavor and a different texture. I love them in other things, but for this type of dish, try to find the plain frozen ones. You can add them to the skillet frozen and let them defrost right in the pan. Easy peasy.
I also like to whip up a simple lemon dressing to pour over the farro when everything is said and done. Not only does it brighten up all the flavors, but it adds some delicious acidity and even more FLAVOR to the dish. It kind of takes things to that next level of yum and ties all the ingredients together. It is so, so good.
A shaving of parmesan cheese and sprinkling of herbs is all that this dish needs before you serve – and the cheese is totally optional if you want to keep this vegan.
I swear, whenever I eat skillets loaded with this much goodness, I don’t miss the meat or heavy sauces or pasta at all.
Total Monday food!
This lemony kale and artichoke farro is a vegetarian meal that is packed with fiber, protein, and delicious taste. It’s also easily made vegan!
For the Farro:
- 1 cup farro, rinsed
- 3 cups vegetable stock or water (or a combo of the two)
- 1 teaspoon kosher salt
For the Kale & Artichokes:
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 head lacinato kale, stemmed and chopped
- 1 bag frozen artichoke hearts, defrosted
- ½ teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes (or to taste)
- ½ teaspoon ground black pepper
For the Lemon VInaigrette:
- Juice and zest of 1 lemon
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ¼ cup olive oil
- Salt and pepper, to taste
Parmesan shavings, for serving
Fresh parsley or basil, for serving
For the Farro:
- Place the farro, stock/water, and salt in a pot and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and simmer for 25-30 minutes, or until the farro is tender.
- Drain and set aside
For the Kale & Artichokes:
- While the farro is cooking, heat the oil in a large skillet over medium heat.
- Add the diced onion and cook for 2 minutes.
- Add the garlic, red pepper flake, salt, and pepper and cook for a couple minutes more.
- Add the kale and artichoke hearts to the pan and toss well to mix. Cook over medium heat for 5-7 minutes or until the kale is wilted and tender.
- Add the cooked and drained farro to the skillet and toss to combine.
For the Lemon Vinaigrette:
- Whisk together the ingredients in a bowl and season, to taste, with salt and pepper.
- Pour the vinaigrette over the farro mixture in the skillet and stir to combine.
Serve the farro mixture on plates or in bowls and garnish with parmesan shavings and a sprinkling of fresh herbs. Serve immediately.
- Category: vegetarian
Keywords: farro recipe, vegetarian recipes, healthy farro recipe, kale farro, lemon vinaigrette, artichoke recipes, kale and artichoke, kale and artichoke farro