Winter Greens, Farro + Wild Mushroom Salad

• 3 tablespoons Olive Oil
• 8 cups Mushrooms | Portobello, Shitake, White
• 2 Garlic Cloves
• 2 cups Farrow | Uncooked
• 4 cups Green Curly Kale | Raw
• 6 cups Mustard Greens | Raw
• 6 cups Collard Greens | Raw
• 1 cup Italian Parsley | Whole Leaves Stem Removed
• Salt + Fresh Course Cracked Black Pepper

1. Bring a large pot of water to boil.
2. Slice mushrooms approx. 1/8 of an inch thick. Using a rasp grate garlic cloves.rnapprox 15 minutes. Once mushrooms have a little colour (approx. 10 minutes in) add in 10 turns course cracked pepper, the garlic + continue cooking until beautiful brown even colour is achieved. Browned mixed mushrooms can go in a large mixing bowl.
3. Remove stocks from kale, roughly chop + place in mixing bowl with cooked mushrooms.
4. Cook farrow in 4 1/2 cups water on medium heat until cooked. You can cook farrow like pasta.
5. When farrow is cooked strain + toss warm/hot farrow with raw kale + mushrooms.
6. Removed stocks from collard + mustard greens. Chop roughly into approx. 1 inch pieces. Blanch greens in boiling water. Greens literally go in + out of the water. Strain greens well.
7. Toss blanched collard greens, mustard greens with farrow mixture. Taste + season with salt + fresh cracked pepper as needed. Drizzle with a little olive oil for a little shine. Prior to serving toss with fresh parsley leaves - serve.
8. Tip | Cut Down On SaltrnI don't actually put salt in anything until the end. Assemble, toss + taste. Season to taste, you don't need much.

olive oil, mushrooms, garlic, green curly, italian parsley, salt

Taken from food52.com/recipes/26106-winter-greens-farro-wild-mushroom-salad (may not work)