Kale, Farro & Feta

Farro is the Italian name for emmer wheat, an ancient variety of hard wheat. It comes whole, semi-pearled, and pearled. Whole farro retains all of the bran. It has the most fiber but takes the longest time to cook. Semi-pearled has some of the bran removed, and pearled has all of it removed. It cooks the most quickly—especially in the Instant Pot®.

PREP TIME: 10 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 40 minutes

TOTAL TIME: 50 minutes

RELEASE: Natural

SERVES: 6 to 8

• 1 cup pearled farro
• 1 tablespoon olive oil
• 8 cups chopped kale (about 1 large bunch)
• 1½ cups reduced-sodium chicken broth or vegetable broth
• 1 tablespoon fresh lemon juice
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup crumbled feta cheese
• ¼ cup toasted almond slices

PREP

Rinse farro under running water. Set aside. Select sauté on the Instant Pot® and adjust to normal. When hot, add the oil and chopped kale. Cook for 2 minutes, stirring often. Press cancel. Place farro and broth in the pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 25 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Stir in lemon juice, salt, and pepper. Spoon mixture into a serving bowl. Top with feta and almonds. Serve immediately.