SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Collard Greens with Lemon, Farro, and Feta

Makes: 6 servings Yield: about 1/2 cup each
Start to Finish 35 mins
Collard Greens with Lemon, Farro, and Feta
Ingredients
  • 1  bunch  collard greens, mustard greens, or Swiss chard (about 12 ounces)
  • 1/2  cup  semi-pearled farro
  • 1  tablespoon  olive oil
  • 4  cloves garlic, minced
  • 1/2  teaspoon  salt
  • 1  tablespoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1/2  cup  crumbled reduced-fat feta cheese (2 ounces)
  • 1/4  cup  snipped fresh parsley
  •  Lemon wedges (optional)
Directions

1. 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.

2. Stir farro into the boiling water. Cook about 10 minutes or until tender. Drain in a colander.

3. 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.

4. Divide greens mixture among serving bowls. Sprinkle with cheese and parsley. If desired, serve with lemon wedges.

Nutrition Facts (Collard Greens with Lemon, Farro, and Feta)
  • Servings Per Recipe 6,
  • cal. (kcal) 115,
  • Fat, total (g) 4,
  • chol. (mg) 3,
  • sat. fat (g) 1,
  • carb. (g) 14,
  • Monosaturated fat (g) 2,
  • fiber (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 2332,
  • vit. C (mg) 12,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • sodium (mg) 368,
  • Potassium (mg) 73,
  • calcium (mg) 101,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe