Artichoke Heart, Kale, and Farro Salad | The Whole Grains Council

Ingredients

• 2 cups whole grain emmer or einkorn farro, dry
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large shallot, cut into long, thin slices
• 1 teaspoon Italian dried herbs
• Sea salt, to taste
• 16 to 18 stems of kale, stems removed, coarsely chopped
• ⅛ cup dry white wine
• 1 (14-ounce) can artichoke hearts, rinsed, quartered, and drained (marinated artichokes work well but are not necessary)
• ½ cup feta cheese