Lemon Garlic Shrimp and  Farro Bowls

INGREDIENTS:
1 ½ cups dry farro
3 tbsp olive oil, divided
1 tbsp minced garlic
1 tbsp finely grated lemon zest and
lemon juice
1 tsp dried oregano
Pinch hot pepper flakes
1 lb large shrimp, thawed and peeled,
tails removed
1 bunch kale, stemmed and torn
(about 8 cups)
Salt and pepper
1 ½ cups grape tomatoes, halved
Crumbled feta cheese and quartered
black olives (optional)
Cook farro in a large pot of boiling salted water according to package
directions or until tender. Drain well.
Meanwhile, whisk 2 tbsp olive oil with garlic, lemon zest, lemon juice,
oregano and hot pepper flakes. Add shrimp and toss to coat.
Heat remaining oil in a large skillet over medium heat. Add kale; cover
for 1 minute. Season with salt and pepper. Cook, stirring often, until
wilted. Remove to bowl and reserve.
Increase heat to medium-high. Add shrimp with marinade and cook,
stirring often, for 2 to 3 minutes or until shrimp are pink. Add
tomatoes and cook for 1 minute to warm slightly. Return kale to
skillet; toss to coat.
Divide hot farro between serving bowls. Top with skillet shrimp
mixture. Garnish with feta and olives to taste.
TIP: Replace farro with 3 cups of another grain such as hot cooked barley, brown rice or quinoa.