Lemon-Garlic Farro and Kale Bowl
A satisfying bowl of farro, sautéed kale, and a bright lemon-garlic dressing, perfect for a nourishing lunch. This Mediterranean recipe (vegetarian), ready in about 35 minutes, pairs farro, kale, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup uncooked farro
- 2 cups, stemmed and chopped kale
- 1 large, zested and juiced lemon
- 3 cloves, minced garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 cup, halved cherry tomatoes
- 1/4 cup, chopped pecans
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Cook farro according to package instructions, using 2 cups water per cup farro. Drain and set aside.
- Step 2: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add kale and cook for 4-5 minutes until wilted. Season with salt.
- Step 3: In a small bowl, whisk lemon juice, lemon zest, and 1 tbsp water until smooth. Drizzle over the farro and kale, then gently toss to combine.
- Step 4: Stir in cherry tomatoes and pecans. Serve immediately, garnished with additional lemon zest if desired.
