Swiss Chard Topped Farro with Crumbled Bacon
Adapted from Herbivoracious
Ingredients
- 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
Instructions
- 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.
Notes
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!
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!