Farro, Greens, and Bacon
Soak a cup or more of Bluebird Grain Farms farro overnight, then simmer in salted water until tender, about 45 minutes. Drain any excess water (a little is fine)
Dice some bacon (anywhere from a couple of slices to a half pound depending on your pork tolerance). In a large pot with a lid, cook with a little extra virgin olive oil until brown and slightly crispy. Add a chopped onion with a pinch of sea salt and cook for a few minutes more.
Chiffonade a bunch of cavalo nero (aka lacinato kale) or collard greens by rolling the leaves into a tight cylinder and slicing into thin strips. Add to the bacon and onion, pour in about a cup of water, and simmer for at least 30 minutes, checking to make sure the liquid doesn’t cook off completely.
Add the cooked farro to the greens and cook a little longer. Drizzle with olive oil at the table; ditto Crystal.