Farro With Kale and Chick Peas

This is a great side or vegetarian main - if you'd like it to be vegetarian, use vegetable broth instead of chicken broth. Food.com keeps changing "farro" to "cracked farro" in the ingredient list for some reason. You can use cracked farro, but you don't have to.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs kale
• 2  tablespoons olive oil
• 1  minced garlic clove
• 1  pinch red pepper flakes
• 1⁄3 cup chicken broth or 1⁄3 cup vegetable broth
• 1 (14 ounce) can chickpeas, drained
• 2  cups  cooked  cracked farro
• 1⁄4 cup  shredded parmesan cheese
• 1⁄2 teaspoon pepper
• 1⁄4-1⁄2 teaspoon salt

Directions

1. Strip the kale off its stems and tear into bite-sized pieces. Wash and drain.
2. Heat olive oil in a large pot over medium heat.
3. Add the kale, a handful at a time, stirring until it is wilted.
4. Once all the kale is wilted, add the garlic and pinch of red pepper flakes. Cook for 30 seconds, stirring, until the garlic is fragrant.
5. Add the chicken broth and stir well. Cover and cook over medium heat for 5 minutes. Check periodically during this time to make sure that the kale does not burn to the bottom of the pan - this can happen if the heat is too high.
6. Add in the chick peas and the farro, and stir over medium heat until the mixture is heated through.
7. Add the parmesan and pepper and stir well. Taste, and add salt if needed.