Ingredients

• 1/2 cup farro
• 1 1/2 cups water or vegetable stock
• Salt and freshly ground black pepper
• 1 bunch Tuscan kale
• 1/4 cup fresh pomegranate seeds
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, thinly sliced
• Juice of 1 lemon
• 1/4 cup aged goat cheese, shaved, or Parmesan

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Instructions

1. Combine the farro and water or stock in a medium saucepot. Bring to a simmer and cook until tender, 20 to 30 minutes, and then drain. Transfer to a bowl, season with salt and pepper and let cool.
2. Remove and discard the ribs from the kale, then chiffonade the leaves finely and place in a bowl. Add the pomegranate seeds, olive oil, garlic and lemon juice and mix thoroughly. Stir in the farro and season the salad with salt and pepper. Divide among 4 deep plates or bowls and garnish with the shaved goat cheese.