Sautéed Kale with Radishes, Apple and Farro


Serves 2-3

* Serve as a salad, or as a bed of greens topped with protein of choice. Double to recipe to serve 4-6.


  • 1/2 C coarsely chopped walnuts
  • 1/2 C farro
  • 1 Tablespoon high-heat cooking oil
  • 1/2 yellow onion, thin half moon slices
  • 1 bunch radishes, ends removed and quartered
  • 1 cameo apple, cored and sliced into thin wedges
  • 1 Tablespoon apple cider vinegar
  • 2 teaspoons whole grain dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 1 bunch kale, stems and ribs removed, leaves roughly chopped


  1. Preheat oven to 350° F. Toast walnuts for 5-10 min. on a baking sheet, tossing occasionally to ensure even cooking.
  2. Cook farro according to packaging.
  3. Meanwhile, heat oil in large skillet. Add onion and chopped radishes and cook until tender.
  4. Add apples, vinegar, mustard, salt, and pepper. Stir until ingredients are well coated. Cover and simmer for 4 minutes or until apples are just tender.
  5. Add kale to skillet, stir, and cook covered until kale is tender and more vibrant in color; 3-5 minutes.
  6. Remove walnuts from oven and let cool.
  7. Transfer kale salad to a serving bowl and toss with farro and walnuts.