Serves 4


  • ¾ red wine vinegar
  • 3 Tbsp. olive oil, plus more for serving
  • 2 celery ribs, diced
  • 2 carrots, diced
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • ¼ tsp. kosher salt
  • 2 Tbsp. tomato paste
  • 2 tsp. fresh rosemary, chopped
  • 6 cups vegetable stock
  • 1 cup semipearled farro
  • 1 pound collard greens, ribs removed and leaves chopped
  • 1 can white beans, drained
  • ½ tsp. ground black pepper
  • Grated Parmesan, for serving


    Active time: 20 minutes
    Total time: 1 hour

    In a large pot, boil red wine vinegar over medium-high heat until reduced to 2 Tbsp., about 5 minutes. Pour into a small bowl and set aside.

    Rinse pot and return to stove over low heat. Add olive oil and, when hot, add celery ribs, carrots, onion, garlic and salt. Cover and cook, stirring a few times, until softened, about 10 minutes. Increase heat to medium high, add tomato paste and stir until shiny, about 1 minute. Add rosemary, vegetable stock and farro and bring to a boil. Simmer over low heat until farro is tender, about 20 minutes. Add collard greens; cover and cook until tender, about 5 minutes. Add reserved vinegar reduction and white beans, and simmer 5 minutes. Season with black pepper. Serve in bowls, drizzled with olive oil and sprinkled with Parmesan to taste.

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