Adapted from a favorite Ottolenghi recipe for Swiss Chard with Buttered Pine nuts, this take both simplifies and complicates things: grains have been added to make it more of a meal, but the greens are kept raw (as opposed to sautéed as in the original recipe). The tahini sauce has been simplified a bit, too, by removing the yogurt. <br /> <br />Farro: I've been using the 10-minute farro from Trader Joe's — it has a nice, chewy texture. It does seem to take more like 15 minutes to cook, which is fine. When choosing, look at the label — it might say pearled or semi-pearled, but just look at the suggested cooking time. Ideally look for one that cooks in 25 minutes or less. <br /> <br />If you don't like the zing of raw garlic, omit it, or boil it for one minute before mincing it.

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