Beans & Greens over Farro

Braised Beans & Greens Over Farro

When you’re craving Italian flavors, but don’t want pasta, this is your recipe. Comforting and full of flavor.

1¾ c farro (check whether long or quick cooking)
4 c chicken stock + 1/3 c (for the greens)
1 bunch swiss chard
2 cans white beans, drained and rinsed
¼ c sun-dried tomatoes, sliced
5 garlic cloves, minced
¾ tsp red pepper flakes
1 tsp anchovy paste, or about 5 filets minced
2-3 Tbsp EVOO

In a medium pan, bring the farro and stock to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If there is extra liquid but the farro is tender, drain it. Set aside.

Meanwhile, make the greens. You’ll need a large saute pan with high sides and lid, or a braiser.

In a cold pan, add the EVOO, minced garlic, anchovies and red pepper flakes. Turn the heat on to medium low so that the oil infuses with flavor as it warms. While you wait, remove the ribs from the swiss chard and chop. Once the pan is warm and you hear a slight sizzle, add the chopped stems. Season with salt and pepper.

While the stems saute, stack the leaves and slice into ribbons. When the stems begin to soften, add the 1/3 c chicken stock, allow to get warm. Then add the sliced chard, drained beans, and sliced sun-dried tomatoes. Fold gently to coat, put the lid on, and allow to cook for about 10 minutes. You can check on it a couple of times to fold the mixture – you’re folding so you don’t squish the beans.

To serve, place the farro in a bowl, top with the braised brans and greens. Drizzle with balsamic vinegar and a shower of Parmigiano Reggiano.

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