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.