Farro and Swiss Chard Salad With Grapefruit Vinaigrette

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced chard stems
• 1 garlic clove, minced
• 1 cup coarsely chopped blanched or steamed chard leaves (about 1/2 pound uncooked) (see note)
• Salt and freshly ground pepper to taste
• 2 cups cooked farro
• 1 ounce broken walnuts (about 3 tablespoons)
• 2 tablespoons chopped parsley
• 1/2 cup grapefruit vinaigrette

1. Heat the olive oil over medium heat in a medium size skillet and add the chard stems.
2. Cook, stirring often, until the stems are crisp-tender, 3 to 4 minutes.
3. Add the garlic and continue to cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant.
4. Stir in the chopped blanched or steamed Swiss chard leaves, add salt and pepper to taste, and stir the mixture until the chard is coated with oil, 30 seconds to a minute.
5. Remove from the heat and transfer to a large bowl.
6. Add the farro, walnuts and parsley to the bowl.
7. When ready to serve, toss with the dressing.
8. Arrange on a platter or in a serving bowl.

extra virgin olive oil, chard stems, garlic, blanched, salt, walnuts, parsley, vinaigrette

Taken from cooking.nytimes.com/recipes/1015868 (may not work)