Recipe yields 6 to 8 servings

Ingredients:

Salad 

2 cups whole grain Emmer or Einka  farro, dry

4 bunches of  kale (approximately 16-18 stems), stems removed, coarsely chopped.  I like to combine Curly Kale and Tuscan Kale.

1 large shallot

1 14 oz. can artichoke hearts, rinsed, quartered & drained ( marinated artichokes work well but not necessary)

2 tablespoons butter

1/8 cup dry white wine

1 teaspoon Italian dried herbs

1/2 cup feta cheese

virgin olive oil to taste

sea salt to taste

Creamy Artichoke Dressing

1 14 oz. can artichoke hearts, rinsed and drained

1/2 cup virgin olive oil

3 tablespoons white balsamic vinegar

2 tablespoons lemon juice, freshly squeezed

2 tablespoons shallot, minced

2 cloves garlic, mined

1 teaspoon Italian dried herbs

2 tablespoons honey mustard

salt & pepper to taste

Method:

On stove top, in medium size pan, add 2 cups of Emmer or Einka farro to 6 cups of  salted boiling water. Simmer on low (50- 60 minutes for Emmer, 20-25 for Einka). Drain and set aside to cool. This step can be done up to 5 days advance! You can also use a rice cooker to cook farro; use the brown rice setting, 1 cup farro to 1.5 cups of water.

Wash and remove stems from kale. Coarsely chop the kale and set aside. Slice one whole shallot into long thin slices. Set aside. In a large saucepan with burner on medium heat add 1 tablespoon olive oil and 2 tablespoons butter.  Add sliced shallot, simmer on low until shallots are translucent (about 8 to 10 minutes). Add Italian herbs and a dash of salt, saute for 2 minutes. Add chopped kale and white wine to pan. With burner still on low, cover the saucepan with a lid to steam kale for  2 to 3 minutes, or until it’s slightly wilted but maintains it structure. Uncover, turn off heat, and transfer immediately to a large bowl to cool.

Once Kale mixture is cool add cooked farro to Kale mixture. Mix in quartered artichoke hearts.

Prepare dressing: In blender add 1 can of drained artichoke hearts, olive oil, balsamic vinegar, lemon juice, shallots, garlic, Italian  herbs, honey mustard, salt and pepper. Blend until all ingredients are combined and dressing is smooth.

Toss dressing with kale and farro about 10 minutes prior to serving.

Top salad with Feta cheese. Serve.