- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 teaspoons lemon juice
- Salt and ground black pepper to taste
- 2 cups chicken broth
- 1 cup farro
- 2 cups chopped kale
- 1/2 cup crumbled reduced-fat feta cheese
Mix olive oil, garlic, lemon juice, salt, and pepper together in a bowl.
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Combine chicken broth and farro together in a large frying pan or wok; bring to a boil. Reduce heat to medium and simmer until farro is tender and the broth is absorbed, 20 to 25 minutes.
Stir olive oil mixture into farro until farro is coated. Add kale to farro mixture; cook and stir until kale is wilted, 2 to 3 minutes. Sprinkle feta cheese over farro salad and stir until cheese is incorporated. Season salad with more salt and pepper if desired.