Sauteing greens is an easy way to prepare them. But you know what's even easier? Tossing raw greens in hot farro. That's what I did with the mustard greens from my first week's CSA share from Colvin Family Farm.
I cooked the farro in vegetable stock, and when the stock was absorbed, I pulled the farro off the heat and tossed in mustard greens that I had ripped into bite-sized pieces. The heat from the farro wilted the greens, making them nice and tender. I made a simple vinaigrette by whisking in some olive oil with fresh lemon juice, and I drizzled in a few tablespoons of my dressing onto the farro and greens. I added in some feta crumbles and a little chopped parsley before serving.
I picked up some ground lamb from Rainy Knob Ranch (a cattle farm in Loudon, TN) and decided to make some ground lamb and feta meatballs to go along with my mustard greens and farro. I found a great lamb meatball recipe from Smitten Kitchen; and because I don't follow directions well, I ended up making my own sauce with whatever I found in the kitchen: shallots, dried herbs, lemons, fresh tomatoes, parsley, mint, and some Cabernet Sauvignon. And it worked! (Always remember to taste what you're cooking as you're cooking. Best advice ever.)
The mustard green farro and the lamb meatballs went together so well. Because I browned the meatballs and then simmered them in the sauce, they were perfectly moist and packed with flavor. Adding a little spritz of lemon gave the lamb meatballs a nice brightness and citrusy zing that complemented the peppery taste of the mustard greens in the farro.