Collard Greens With Farro
- 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
- 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.
collard greens, salt, extra virgin olive oil, onion, garlic, rosemary, farro, white wine, chicken stock, flatleaf parsley
Taken from cooking.nytimes.com/recipes/1012846 (may not work)