- 1 large bunch collard greens, about 1 1/2 lbs, (or other sturdy green like kale or chard) stemmed, leaves washed
- salt to taste
- 2 Tbsp 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 large pot of water to boil. Fill bowl with ice water. When water comes to boil, salt generously and add greens. Blanch for four minutes, transfer to ice water with slotted spoon or skimmer. Drain and squeeze out extra water. Cut greens into ribbons about 1/4-inch wide.
2. Heat olive oil over medium heat in wide, heavy saucepan or Dutch oven, and add onion. Cook, stirring, until tender, about 5 minutes. Add generous pinch of salt, garlic, and rosemary, and continue to cook for another minute, until garlic is fragrant.
3. Stir in farro, and mix for a couple of minutes. Add white wine, and stir until reduced by half. Add stock and/or water and salt, and bring to boil. Reduce heat, stir in greens, cover and simmer 20 minutes )if pearled farro, longer if not pearled), or until farro is tender. Drain any water remaining, and return mixture to pan. Taste and adjust seasonings. Sprinkle a little feta over each serving if desired or add a couple of freid or paoched eggs on top to make it a meal.
Adapted from New York Times