This dish takes its cues from classic creamed spinach and raises the bar with braised mixed greens, whole-grain farro, and a crisp panko crust. Hearty yet not heavy, and gorgeous straight out of the oven, this is the kind of side that looks and feels holiday special. Swiss chard and dark, bumpy lacinato kale both wilt down fairly quickly; their texture and vibrancy will stand out once combined with the creamy three-cheese sauce. The farro can be cooked, drained, and refrigerated in an airtight container for up to a week before Thanksgiving.
1 1/2 tablespoons olive oil, divided
1/2 cup chopped yellow onion
1 teaspoon minced garlic
12 ounces Swiss chard, stemmed and coarsely chopped (2 bunches)
14 ounces lacinato kale, stemmed and coarsely chopped (2 bunches)
Heat 1 tablespoon oil in an ovenproof skillet over medium-high. Add onion; sauté 4 minutes. Add garlic; cook 30 seconds. Add greens in batches, stirring to wilt. Add stock, pepper, and salt. Reduce heat, and simmer 12 minutes. Stir in cheeses and farro.
Preheat broiler with oven rack in top position.
Combine remaining 1 1/2 teaspoons oil and panko in a bowl; sprinkle over pan. Broil 4 minutes or until golden.
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