Collard Greens With Lemon Farro Feta Recipe 345

COLLARD GREEN GRATIN WITH FETA

Steps:

• Preheat the oven to 425 degrees F.
• Pulse the bread and 1 teaspoon oil in a food processor to make coarse breadcrumbs.
• Heat the remaining 2 tablespoons oil in a wide, shallow pot over medium-high heat. Add the shallots, garlic, cumin and cayenne and cook, stirring, until softened, about 2 minutes. Add the collard greens and 1/2 teaspoon salt and cook, tossing with tongs, until mostly wilted, about 5 minutes. Add the cream and chicken broth and bring to a simmer. Simmer, stirring occasionally, until the collard greens are crisp-tender and the liquid is slightly thickened and reduced, abut 5 minutes.
• Transfer the greens and liquid to a shallow 1/2-quart gratin dish. Top with the breadcrumbs and crumbled feta. Bake until the crumbs are golden brown, 10 to 15 minutes.

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 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.

BAKED FETA AND GREENS WITH LEMONY YOGURT

Steps:

• Preheat oven to 350°. Heat 2 Tbsp. oil in a large heatproof skillet over medium. Add onion and cook, stirring occasionally, until softened, 6-8 minutes. Add greens in handfuls, letting wilt before adding another handful, and cook, stirring occasionally, until bright green and crisp-tender, about 5 minutes. Add 1/2 tsp. curry powder; season with 1 tsp. salt and 1/2 tsp. pepper. Stir to combine, then add 1 cup water. Lay feta over greens and transfer skillet to oven. Bake until feta is soft, 10-12 minutes.
• Meanwhile, heat remaining 4 Tbsp. oil in a medium nonstick skillet over medium. Add garlic and cook, stirring, until fragrant and just beginning to turn golden around the edges, about 2 minutes. Add chickpeas, season with 1 tsp. salt and 1/2 tsp. pepper, and continue to cook, tossing occasionally, until browned and crisp around the edges, 8-10 minutes. Add remaining 1 tsp. curry powder and toss to combine.
• Stir yogurt and lemon juice in a small bowl; season with a pinch of salt.
• Scatter chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt. Serve with toast alongside.