- 1 large bunch collard greens (about 1 1/2 lbs), stemmed, leaves washed
- salt to taste
- 2 tbl extra virgin olive oil
- 1/2 medium onion, chopped
- 2 large garlic cloves, minced
- 1 tsp chopped fresh rosemary
- 1 1/2 cups farro
- 1/2 cup dry white wine
- 2 quarts chicken stock, vegetable stock, or water, or 1 quart each
- 1/4 cup finely chopped flat-leaf parsley
- crumbled feta for serving
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes, and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Cut the greens into ribbons about 1/4-inch wide.
2. Heat the olive oil over medium heat in a wide, heavy saucepan or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, and the rosemary, and continue to cook for another minute, until the garlic is fragrant.
3. Stir in the farro, and mix for a couple of minutes. Add the white wine, and stir until it has reduced by half. Add the stock and/or water and salt, and bring to a boil. Reduce the heat, stir in the collard greens, cover and simmer 45 minutes, or until the farro is tender. Drain any water remaining, and return the mixture to the pan. Taste and adjust seasonings. Sprinkle a little feta over each serving if desired.
Adapted from New York Times