About recipe

This is an excellent way to fold more greens into your regular routine. This is a vegetarian dish, the beans and farro joining forces to make a perfect protein. If beans are not for you, simply leave them out and top this dish with grilled chicken or fish.

Ingredients (serves 4)

• 1 large bunch of Swiss or rainbow chard
• 6 tablespoons olive oil
• 6 cloves garlic, finely sliced
• 1 small onion, diced
• 1 lemon, rind peeled into 4-6 two-inch long strips and juiced
• 2 teaspoons dried oregano
• 1 15.5-ounce can diced tomatoes
• 1 15.5-ounce can cannellini beans, drained and rinsed
• 2 cups cooked farro
• Salt and pepper

Preparation

1. Prepare farro per package instructions.
2. Remove the stalks from the chard and dice. Chop the leaves into inch-wide ribbons.
3. Heat a sauté pan over medium heat. Add 1 teaspoon of olive oil and sauté the chard stalks for 3-4 minutes. Add the leaves and sauté for an additional 3 minutes. Remove chard to a plate and cover to soften.
4. Wipe out the sauté pan and add 5 tablespoons of olive oil, garlic cloves, onion, lemon rind, and oregano. Turn heat to medium-low and allow the oil to infuse until garlic is golden.
5. Add tomatoes and beans to the pan and continue to cook on low heat for an additional 7-8 minutes to allow the flavors to come together.
6. Mix in chard and farro. Adjust seasoning as needed and drizzle with lemon juice.