By Martha Rose Shulman
- Total Time
- 1 hour 10 minutes
- Rating
- 4(180)
- Notes
- Read community notes
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.
Featured in: Collard Greens: Rethinking a Southern Classic
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Ingredients
Yield:Serves six
- 1large bunch collard greens (about 1½ pounds), stemmed, leaves washed
- Salt to taste
- 2tablespoons extra virgin olive oil
- ½medium onion, chopped
- 2large garlic cloves, minced
- 1teaspoon chopped fresh rosemary
- 1½cups farro
- ½cup dry white wine
- 2quarts chicken stock, vegetable stock, or water, or 1 quart each
- ¼cup finely chopped flat-leaf parsley
- Crumbled feta for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
378 calories; 11 grams fat; 3 grams saturated fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 19 grams protein; 1211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.
Step
2
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.
Tip
- Advance preparation: You will keep for two or three days in the refrigerator and reheats well.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Ratings
4
out of 5
180
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Cooking Notes
Afaben
I made this dish today and it was fine. But it seemed unnecessarily complicated. Why blanch the collards when they're going to cook for almost an hour with the grains?I've never quite understood blanching, so this is a serious question.Next time I'll pressure cook the whole thing.
Rebecca B.
Diced the collard stems and added them along with the garlic and rosemary. Very tender! Also, do not discard the delicious "potlikker" cooking liquid! I rather enjoy this dish with a splash of red wine vinegar when serving.
Ann
This recipe is amazing! I served it at a party and it was very popular, including among guests who aren't usually into "health food." Of all the ways I have cooked collard greens, this recipe is the best in drawing out their deliciousness.
Nancy
This took just 15 minutes to cook in my pressure cooker.
MS
This was surprisingly good. In response to one question -- the separate step of blanching and cooling the greens is to break down the structure of the greens. They came out sweet and soft. I made this as written, but reduced the water/broth to 1.5 quarts. It was quite good. At the end, I spooned out some of the broth into a small saucepan and poached some eggs to serve with the farro and collards, making it a full meal. Very good, healthy and easy meal.
Amy
I really liked this. I took others suggestions and didn’t bother with blanching the greens. I didn’t have rosemary but added two dried ancho chilis - (after soaking them in hot water for a couple of minutes, deseeding, and chopping them up). I also shaved Parmesan over the serving bowls based on someone else’s suggestion. Really good.
Kristen K
I followed this recipe a little loosely; I used (almost) all the right ingredients, but I had a mix of collards and kale (skipped blanching), I added cracked pepper & a can of chickpeas, and eyeballed everything - how much greens/farro? Eyeballed. How much liquid? Eyeballed. How long to cook? You get the idea. Well, it turned out DELICIOUS, both with and without feta! It's pretty simple, but very tasty and somehow the whole is greater than the sum of its parts.
Kevmo
I loved this and I'm not a big Farro fan. I may have added a dollop of butter at the end.
Susan
Finally made this saved recipe and loved it! I hadn’t expected the combination of farro and collard greens to be so satisfying. Particularly good on a cold night.
Paige Goodpasture
I made this today for lunch. A great meal for a chilly day! Next time, I will add more greens. And less broth. I reduced it to 1.5 quarts and it was still too much. Otherwise, delicious!
celiafrost
Blanching the collards takes away bitterness, I think. I used easily 2 cups less broth/water, and checked 1/2 way through to make sure there was enough liquid to continue cooking. All was fine, and it ended us as a lovely, healthy comfort food. I mixed kale in with my collards, because I had it.
Amy
I really liked this. I took others suggestions and didn’t bother with blanching the greens. I didn’t have rosemary but added two dried ancho chilis - (after soaking them in hot water for a couple of minutes, deseeding, and chopping them up). I also shaved Parmesan over the serving bowls based on someone else’s suggestion. Really good.
Rachel
Did anyone figure out where the parsley comes in? I feel like I’m going crazy. It’s in the ingredients but I can’t find it anywhere in the recipe!
circe
Still no answer about the parsley. I added it about 10 minutes from finish, so it softened but wasn't too incorporated. I think adding some with the feta (or other cheese) when serving would be good, too.
Megan Crossland
I have always hated collard greens, but when my husband came home with them instead of lacinto kale, well...turns out even my teenagers like this dish. I prefer parmesan over feta for the finish.
ATM
Only had a small bunch of collar greens and no Farro. I made half the recipe and substituted barley for the farro. Took the advice of others and used my pressure pot. It was excellent. Next time I might add some mushrooms.
Ratkus
This was so yummy. Thanks made sure to add a very flavorful stock so that the end product wasn’t bland. I also added black beans and whole cherry tomatoes at the end before serving. It’s a new dinner favorite of ours.
SusanB
I haven’t ever cooked with collards but got some in my csa, this was a nice basic dish. Using what I had on hand I subbed sage for the rosemary and parmigiano reggiano for feta. Added a squeeze of lemon at the end. Maybe next time I will melt some anchovies along with the onion to boost the umami?
HJ
This dish is quite good. Depending on the farro you're using you may not need that much liquid. I had a half-head of cauliflower sitting in the fridge so I cut that into large pieces and roasted on 400F (with convection) for about 15 minutes while the farro+collards were finishing up. Definitely threw in some feta and added a bit of pine nuts for some texture. And added maybe about 1/4 tsp apple cider vinegar. I finished it with some Timut pepper which went really nicely with this dish.
Jeff
How wide did you cut your collard greens ribbons? The recipe says "about _-inch wide" I"m guessing "1" because any other number would need "inches")
Catherine
Pressure cooker for 15 minutes FTW. Blanched the greens first but next time I'd try just throwing it all in to the Instapot after the saute, skipping step 1.
MS
This was surprisingly good. In response to one question -- the separate step of blanching and cooling the greens is to break down the structure of the greens. They came out sweet and soft. I made this as written, but reduced the water/broth to 1.5 quarts. It was quite good. At the end, I spooned out some of the broth into a small saucepan and poached some eggs to serve with the farro and collards, making it a full meal. Very good, healthy and easy meal.
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