Garden Update and Recipe

The warm weather has helped the garden tremendously. Now if it would just quit raining so much. Can't eat the salad greens fast enough. All the greens are doing well. Made a delicious (I was told) meal with collards last night. 

Collard Greens With Farro, Mushrooms, & Black Eyed Peas

Vegetarian or vegan.

I modified a boring ol’ NYT recipe by adding mushrooms & black eyed peas, and doubling the garlic. I also changed how they cooked the farro and collards. So I guess this is pretty much my recipe now. One could also turn this into a risotto by adding a little Parmigiano Reggiano when the farro is almost done.

1 large bunch collard greens (about 1 1/2 pounds), stemmed, leaves washed

Salt & black pepper to taste

2 tablespoons extra virgin olive oil

1/2 medium onion, chopped

5 large garlic cloves, minced

1 teaspoon chopped fresh rosemary

3/4 cup farro

1/3 cup dry white wine

1 quart veggie stock, vegetable stock or water

1/4 cup finely chopped flat-leaf parsley

3/4 cup frozen black eyed peas

5 oz. fresh crimini mushrooms

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, 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. Chop the greens into 1 inch pieces.

2. Heat the olive oil over medium heat in a wide, heavy saucepan or Dutch oven, and add the onion. Cook, stirring occasionally, 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 minute. Add the white wine, and stir until it has been reduced. Add half the stock and/or water and bring to a boil. Reduce the heat, cover and simmer 45 minutes, or until the farro is tender but chewy, adding broth/water as necessary. 

3. Meanwhile, cook the black eyed peas in water for about 20 minutes. Drain and set aside. Slice the mushrooms and sauté until they release their juices. Set aside. Chop the parsley. When the farro is done, mix in the collards, black eyed peas, mushrooms, and parsley. Heat through and serve.

Yield: Serves six.

Advance preparation: Will keep for two or three days in the refrigerator and reheats well.