Farro with Collard and Beans

It's good to be back with my first proper recipe in quite a long time and from my new home in Charlotte. I'm thankful that the universe of ingredients available to me has greatly expanded compared to what it was in Vermillion. The variety of vegetables, both Chinese and otherwise, have been of particular interest. Being able to regularly cook with pea tips has been a wonderful thing. I have also recently started experimenting with collard greens, which had never been an option for me before. This simple and hearty dish is one of those serendipitous creations that sort of leapt fully-formed from my brain onto the plate (see also mushroom and chicken pasta, chicken with bell peppers).

Collard greens are famously a staple of the American south, where they are typically simmered for a long time in a broth flavored with ham. Although I've eaten them on occasion, I had not had the opportunity to cook them until moving to Charlotte. Similar to kale (which is of the same species, biologically), they have firm stems that are best separated off and cooked a little longer than the leaves. The other key ingredient here is the farro. I have always liked farro, and it has entered our rotation in the last few years. It's a good changeup from the usual rice and pasta. By the time the farro is cooked, the collards will be tender, making this a great one pot meal.

With how our schedules have worked out this year, I have had less time to make complex meals during the week. As such, I've been looking for meals that I can make in large quantities and then freeze the leftovers. The farro and beans works well for this purpose. Some other good choices for freezing have been pulled pork, chicken cassoulet, and char siu.

Ingredients

• 1 bunch (approx. 1 1/4 lb.) collard greens
• 1 onion
• 6 cloves garlic
• 3 cups (approx.) chicken stock (can substitute some for white wine or water)
• 2 cups pearled farro
• 2 1 lb. cans red kidney beans
• A few chunks of parmesan rind
• 1 Tbs. apple cider vinegar
• Grated parmesan for garnish
• Olive oil
• Salt and pepper

Instructions

Separate the thick stems from the collard leaves. Rinse and dry both parts (a salad spinner is useful here). Cut the stems into 1-inch pieces and the leaves into 1-inch wide strips. Dice the onion and mince the garlic. Drain the beans in a strainer over a large measuring cup. This will yield about a cup (or a bit more) of liquid. Top up the liquid with stock or water to a total of 4 cups. 

In a large lidded sauté pan or Dutch oven, sauté the collard stems with olive oil over medium heat for a few minutes. Add the onion and cook a few more minutes. Add the collard leaves a handful at a time, allowing them to wilt slightly before adding more. Add the garlic and cook a little longer. Season with salt and pepper.

Add the liquid (total 4 cups), farro, beans, and parmesan rinds. Bring to a boil, reduce heat to low, and cook covered until farro is soft, about 25 minutes. Once the farro is cooked, add the vinegar and season to taste with salt and pepper. Serve with grated parmesan to garnish.