Serves 4


  • ⅓ cup semipearled farro
  • 2 slices bacon, cut into ½"-wide pieces
  • 5 Tbsp. olive oil, divided
  • 2½ pounds collard greens, stems removed and leaves cut into ½"-thick ribbons
  • ¾ tsp. kosher salt, divided, plus more for seasoning
  • 3 garlic cloves, minced
  • 1 pound large shrimp, shelled and deveined
  • ½ tsp. hot smoked paprika
  • 2 plum tomatoes, chopped
  • 2 Tbsp. red wine vinegar


    Total time: 35 minutes

    In a small saucepan of boiling water, cook farro over low heat, partially covered, stirring a few times, until tender, about 20 minutes. Drain and set aside.

    Meanwhile, in a large pot over medium heat, cook bacon until crisp, about 3 minutes. Transfer to a paper towel-lined plate and set aside: pour off fat and discard. Add 3 Tbsp. olive oil to pot. When hot, add collard greens. Cover and cook over medium-low heat, stirring a few times, until wilted, about 3 minutes. Add reserved cooked farro and ½ tsp. kosher salt and toss well. Add reserved bacon, cover and remove from heat.

    In a large skillet, heat 2 Tbsp. olive oil over low heat. Add garlic and cook until golden, about 1 minute. Increase heat to medium and add shrimp in an even layer, and cook 1 minute per side. Sprinkle with paprika and ¼ tsp. salt and cook, stirring, 1 minute. Add plum tomatoes and 2 Tbsp. red wine vinegar and cook until tomatoes start to fall apart, about 3 minutes. Season with a pinch of salt. Divide collards and farro among 4 plates, top with shrimp mixture and serve.

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