Collard Greens With Farro Recipes

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COLLARD GREENS WITH LEMON, FARRO & FETA RECIPE - (3.4/5)



Collard Greens with Lemon, Farro & Feta Recipe - (3.4/5) image

Provided by á-174535

Number Of Ingredients 10

1 (12-ounce) bunch collard greens, mustard greens, or Swiss chard
1/2 cup semi-pearled farro
1 tablespoon olive oil
4 cloves garlic, minced
1/2 teaspoon salt
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup crumbled reduced-fat feta cheese
1/4 cup snipped fresh parsley
Lemon wedges (optional)

Steps:

  • Remove and discard thick stems from collard greens. Chop leaves into bite-size pieces (you should have about 8 cups). In a Dutch oven cook collard greens in boiling water about 7 minutes or until tender. Using a slotted spoon, transfer greens to a bowl of ice water for 1 minute; drain and set aside. Stir farro into the boiling water. Cook about 10 minutes or until tender. Drain in a colander. In the same Dutch oven heat oil over medium-high heat. Add garlic; cook and stir about 2 minutes or until golden. Stir in collard greens, farro, and salt; heat through. Stir in lemon peel and lemon juice. Divide greens mixture among serving bowls. Sprinkle with cheese and parsley. If desired, serve with lemon wedges.

COLLARD GREENS WITH FARRO



Collard Greens With Farro image

Farro with anything is comfort food, and the combination of farro and collard greens is particularly hearty and nutritious. The time required to cook the farro will depend on how long it has been sitting on your shelf. When it's less than a year old, farro softens nicely. The older it is, the longer it will need to cook.

Provided by Martha Rose Shulman

Categories     dinner, lunch, one pot

Time 1h10m

Yield Serves six

Number Of Ingredients 11

1 large bunch collard greens (about 1 1/2 pounds), stemmed, leaves washed
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, chopped
2 large garlic cloves, minced
1 teaspoon 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

Steps:

  • 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 _-inch wide.
  • Heat the olive oil over medium heat in a wide, heavy saucepan or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt, the garlic and the rosemary, and continue to cook for another minute, until the garlic is fragrant. 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.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 50 grams, Fat 10 grams, Fiber 9 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1195 milligrams, Sugar 9 grams

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