Collard Greens With Farro Food

COLLARD GREENS WITH FARRO

Steps:

• 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.

FARRO, ALMOND & BLUEBERRY BREAKFAST CEREAL

Steps:

• In a small bowl, combine farro and enough water to cover. Soak in the refrigerator overnight. Drain off excess water.
• In a small saucepan, combine milk, salt, vanilla and cinnamon. Bring to boiling. Stir in farro; reduce heat. Simmer, covered, 20 minutes or until farro is tender.
• Stir in blueberries, 2 tablespoons of the almonds, the maple syrup and lemon peel. Cover and let stand 5 minutes or until blueberries are warmed. Spoon cereal into serving dishes. Sprinkle with the remaining 2 tablespoons almonds.

BRAISED COLLARD GREENS

Steps:

• Heat the olive oil in a medium pot over medium-high heat. Add the onions and cook, stirring occasionally until translucent, about 5-8 minutes.
• Add the collard greens, sprinkle some salt over them, cover and let steam for 5 minutes.
• Add the paprika, cook or a minute, then add the cider vinegar, and stock. Cover and cook over low heat for 40 minutes or until very tender.

COLLARD GREENS WITH LEMON, FARRO & FETA RECIPE - (3.4/5)

Steps:

• Remove and discard thick stems from collard greens. Chop leaves into bite-size pieces (you should have about 8 cups). In a Dutch oven cook collard greens in boiling water about 7 minutes or until tender. Using a slotted spoon, transfer greens to a bowl of ice water for 1 minute; drain and set aside. Stir farro into the boiling water. Cook about 10 minutes or until tender. Drain in a colander. In the same Dutch oven heat oil over medium-high heat. Add garlic; cook and stir about 2 minutes or until golden. Stir in collard greens, farro, and salt; heat through. Stir in lemon peel and lemon juice. Divide greens mixture among serving bowls. Sprinkle with cheese and parsley. If desired, serve with lemon wedges.

COLLARD GREENS

Steps:

• Clean collards.wash well and remove big vein in middle. Chop coarsely.(i ususally roll the leaves up together and just cut on the long side). Put in a large pot(it will be quite full but they will cook down quickly).
• Place collards on stove add 2 cups broth and begin to cook.
• Begin to fry bacon in large frying pan.when bacon is crispy remove from pan and set aside and add onion to the bacon fat and cook until its getting tender.
• Once onion is cooked pour onion and bacon fat over collards and stir well. Crumble bacon into bite sized pieces and add to collards.
• Add all seasonings and stir again.
• At this point place lid on pot and allow collards to begin to cook down. Watch and make sure you continue to check that they have enough chicken broth. You will have to add some periodically so they have enough broth to cook inches You dont want them floating in the broth so just add a little at a time.
• After the collards begin to boil you can turn them back to medium-low heat and let them simmer -- stir and add broth as needed. You will eventually use most of the broth.
• Cook for about 2 hours until the collards are good and tender.You can taste the broth thru-out the cooking and adjust seasonings to your own taste.

SOUTHERN COLLARD GREENS RECIPE

Steps:

• Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.
• Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.
• Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.
• Once ham hock is almost tender, add greens and about 4-5 additional cups of water or enough to just barely cover greens to the pot. This will become your pot likker.
• Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.