Caitlin Bensel
Serves 4 (serving size: 1 cup)

Be sure to dice the sweet potato into relatively similar-size small pieces to ensure quick, even cooking. This one-pot cooking method shows how easy it is to cook potatoes and greens to the perfect doneness in the same pot—just start the potatoes a few minutes ahead, then add the chard. While the potatoes and chard cook, warm precooked farro in the microwave, or make a batch of quick-cooking farro on the stovetop. For the best flavor, use tarragon vinegar, which is infused with fresh tarragon flavor. In a pinch, use white wine vinegar.

How to Make It

Step 1

Combine water and diced sweet potato in a medium saucepan over medium-high. Bring to a boil; reduce heat to medium-low, and cook 3 minutes. Stir in chopped rainbow chard. Cook until wilted, about 2 minutes; drain well.

Step 2

Combine chard mixture, hot cooked farro, extra-virgin olive oil, tarragon vinegar, kosher salt, and black pepper in a medium bowl; toss to combine. Sprinkle with sliced scallions.

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