Kale And Warm Grains Recipe

Cook farro and quinoa

Combine rinsed quinoa and farro in a medium saucepan with 3 1/2 cups of vegetable broth or water and 1/2 tsp kosher salt. Bring to a simmer over medium-high heat, then reduce to low, cover, and cook until grains are tender — about 15 minutes for quinoa and 20-25 minutes for pearled farro. Check at 15 minutes; if farro needs longer, keep covered and simmer until tender and liquid is absorbed.

When grains are cooked, remove from heat and let sit covered for 5 minutes. Fluff with a fork, stir in 1 tbsp extra-virgin olive oil and 1 tsp butter (optional) for sheen and flavor. Taste and adjust salt if needed. Keep warm.

Crisp the chickpeas

Preheat oven to 400°F (200°C). Pat drained chickpeas very dry with paper towels, removing loose skins. Toss chickpeas with 1 tbsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp garlic powder and 1/4 tsp salt on a rimmed baking sheet in a single layer.

Roast for 20-30 minutes, shaking the pan or stirring every 8-10 minutes, until chickpeas are deeply golden and crisp. Remove from oven and let cool slightly; they will crisp further as they cool.

Toast the pumpkin seeds

While chickpeas roast (or in a dry skillet over medium heat), toast 1/4 cup pumpkin seeds, stirring frequently, until they are fragrant and lightly browned, about 3-5 minutes. Remove from heat and set aside.

Prepare kale and lettuce

Place thinly sliced kale in a large bowl. Drizzle with 1 tsp olive oil and a pinch of salt. Massage the kale with your hands for 1-2 minutes until leaves soften and darken slightly. Add torn butter lettuce to the bowl; the butter lettuce will provide a tender contrast to the kale.

Core and thinly slice the apple; toss slices immediately into the greens to prevent browning. Chop pitted dates into bite-sized pieces and add to the greens.

Make the lemon dressing

In a small jar or bowl, whisk together 3 tbsp fresh lemon juice, 1 tsp maple syrup (or honey), 1 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper. Slowly whisk in 3 tbsp extra-virgin olive oil until emulsified. Taste and adjust acidity or sweetness as desired.

Place a generous scoop (about 1 to 1 1/2 cups) of the warm grain mixture on the base of each serving bowl so the grains are warm. Spoon the dressed greens (tossed lightly with about half the dressing) on top of the warm grains.

Scatter the apple slices and chopped dates over the greens. Top with toasted pumpkin seeds and a generous handful of crispy roasted chickpeas.

Drizzle remaining dressing over the assembled salad or serve on the side. Finish with a sprinkle of lemon zest if using, a grind of black pepper, and taste for final salt adjustment. Serve immediately so the grains remain warm and chickpeas stay crisp.