Good-Luck Healthy Cheesy Greens and Farro
Recipe type: Side, Vegetarian, Vegetable, Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8+ side servings
This easy dish has cups and cups of greens and just enough cheese to tie it together.
  • .5 - 1 sweet or yellow or white onion
  • 3 large cloves garlic, sliced, minced, or zested
  • 10 cups fresh greens - try starting with a bunch of chard, a bunch of lacinato kale, and a bunch of curly kale - and mix it up from there for your next batch
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup vegetable stock (or chicken stock)
  • 2 cups cooked farro
  • 2 Tablespoons light cream cheese (or neufchatel)
  • 2 Tablespoons shredded provolone
  • 2 Tablespoons grated parmesan (plus more for serving if you would like)
  1. Dice the onion and heat a large pot while you are chopping. Although everything will cook down (considerably!), you need a little room to work with in the pot before it does. Add a Tablespoon or two of extra virgin olive oil to the pan, and when it gets thin and shimmers, it is ready.
  2. Add the onion, and cook for about 3-5 minutes. If you are using chard, slice the stems and add them in with the onions.
  3. While the onions are cooking, wash and chop the greens into small pieces. I like to slice lacinato kale and chard into ribbons, and curly kale into pieces no larger than 2" x 2".
  4. Add the garlic to the onions, and cook for 30 seconds - 1 minute, until you can just start to smell the garlic.
  5. Add the greens in batches, allowing them to wilt. If the pot gets too dry, add just a bit of the vegetable or chicken stock.
  6. When all the greens are wilted, add the rest of the stock, and salt and pepper to taste. This is a lot of greens, so you may think you need a lot of salt, but the cheese you will add brings sodium with it too. Simmer for 10-12 minutes, keeping an eye on it because different greens have different moisture, and you don't want it to dry out. Add more stock if you need to.
  7. Although the stock should mostly be absorbed by now, if there is some remaining, it's fine, because you will be adding the farro, which will soak up some liquid.
  8. After this time, turn off the heat and remove the pot from heat. Stir in the cheeses, making sure they melt and are evenly distributed. Stir in the farro and distribute it as well.
  9. You can add parmesan breadcrumbs to the top and broil for a minute or two, or you can be done!
Find farro in the fancy grain section of your grocery store, by the quinoa, kashi, and barley.
Recipe by My Utensil Crock at