Warm Farro Salad
2 tablespoons olive oil
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1 small onion, diced small
2 garlic cloves, minced
1 bunch Swiss chard, ribs and leaves separated, each thinly sliced
kosher salt
2 cups cooked farro (cooked according to package instructions), kept warm
¼ cup crumbled feta cheese
zest and juice from 1 lemon, freshly squeezed
2 tablespoons extra virgin olive oil
water, as needed
Heat the 2 tablespoons of olive oil in a large sauté pan over medium heat. Add the onions and garlic and cook until soft and translucent. Add the stems from the Swiss chard and sauté for 2 minutes. Add the leaves, season with salt and pepper to taste. Sauté the leaves for a couple minutes, just until they are softened. Transfer the mixture to a large bowl. Add the farro, feta cheese, lemon zest and juice and 2 tablespoons extra-virgin olive to the bowl. Mix well to combine and season to taste with salt and pepper.