f Six Seasons by Joshua McFarland

· 1 C. faro

· 2 garlic cloves, smashed

· red wine vinegar

· 1 bunch collards, ribs cut out, leaves sliced into ribbons

· 2 C. red grapes, halved

· ½ C. hazelnuts, toasted

· 1 bunch scallions, sliced at a sharp angle, soaked in ice water for 20 min and drained

· Extra virgin olive oil

1. Drizzle a bit of olive oil in a large pan and toast the faro for about 8 min. on low until nutty smelling. Add 4 C. water, smashed garlic and 2 tsp. salt. Simmer for 12-20 minutes, until a dente. Drain and reserve liquid and toast faro for couple minutes to dry out, then dump into serving bowl.

2. Put the cooking liquid back into the pan and add the collards, garlic and a splash of vinegar. Put the top on and simmer for 12-15 min. Drain collards and dump into serving bowl.

3. Add grapes, hazelnuts, scallion and toss. Add ¼ C. vinegar, season well with salt and pepper and taste.

4. Finish with ¼ C. olive oil. Let sit a bit before serving as flavors will meld as it cools.