This side dish offers a healthy dose of greens paired with chewy farro and combined in a rich sauce. The panko topping offers satisfying crunch to finish it off.
Ingredients
- 1½ Tbsp olive oil, divided
- ½ cup chopped yellow onion
- 1 tsp minced garlic
- 12 oz Swiss chard, stemmed and coarsely chopped (2 bunches)
- 14 oz lacinato kale, stemmed and coarsely chopped (2 bunches)
- 1 cup unsalted chicken stock
- ½ tsp black pepper
- ¼ tsp kosher salt
- 3 oz ⅓-less-fat cream cheese, softened
- 1½ oz reduced-fat provolone cheese, shredded (⅓ cup)
- 2 Tbsp grated Parmesan cheese
- 2 cups cooked unpearled farro
- ⅓ cup whole-wheat panko (Japanese breadcrumbs)
How to Make It
- 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 1½ teaspoons oil and panko in a bowl; sprinkle over pan. Broil 4 minutes or until golden.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 134 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2 g 10% |
Unsaturated Fat 2 g |
Trans Fat 0.0 g |
Sodium 236 mg 4% |
carbohydrates 19 g 15% |
Dietary Fiber 4 g 11% |
Sugars 2 g 2% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |