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Swiss Chard Topped Farro with Crumbled Bacon

Adapted from Herbivoracious
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 servings


  • 6 slices bacon
  • 2 scallions sliced thin (I used purple scallions)
  • 1 bunch Swiss chard about 14 leaves, stems and leaves sliced separately
  • 6 cups cooked farro see note below
  • 1 cup chickpeas
  • salt


  • In a large skillet, cook the bacon on medium high until crisp. Remove from the pan and place on a paper towel to drain.
  • Add the chard stems, scallions and chickpeas to the skillet containing the bacon fat. Cook for 5 minutes on medium or until the stems are tender.
  • Add the chard leaves to the pan containing the stem/scallion/chickpea mixture. Cooking, tossing occasionally, until the leaves are wilted, about 5 minutes. Salt to taste.
  • To serve, place a serving of farro in a bowl and top with the chard mixture. Add crumbled bacon to the top.


This recipe does not include the farro cooking time.
To cook farro:
I purchased my farro from a bulk bin at a health food store; it came with no cooking instructions. I took some advice from the internet and cooked it in simmering water for 30 minutes, which I think was overdoing it for the variety I had. It came close to tripling in volume.
Your results may vary; hopefully you’ll have package instructions!