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Jubilee Grilled Kale with Farro and Mint

(recipe, Daphne Miller)


  1. ¾ cup emmer wheat or farro, rinsed
  2. 1 large bunch of kale, stems entirely removed
  3. 4 Tbsp. olive oil
  4. 2 Tbsp. chopped fresh mint, or 1 Tbsp. dried
  5. 1 or 2 garlic cloves, finely chopped
  6. 1 Tbsp. white-wine vinegar or lemon juice, plus more if desired
  7. Salt and freshly ground pepper to taste
  8. 3 Tbsp. feta cheese (optional)


  1. In a saucepan, add the emmer or farro to 1½ cups of lightly salted boiling water and simmer uncovered until tender, about 30 minutes.
  2. Meanwhile, spread the kale out on a baking sheet, drizzle with half the olive oil, and place approximately 6 inches under the oven broiler. Cook about 3 to 5 minutes, until kale becomes crispy and slightly brown at the edges. Make sure the leaves don’t burn. Remove them from the oven and, when cool, crumble them into smaller bits.
  3. Gently combine all the ingredients. Crumble in the feta cheese, if desired.