Greens and Grano (Verdurata de Grano)

Servings 4


  • 3/4 cup grano or Pearled Soft White Wheat ND
  • 4 zucchini
  • 4 carrots
  • 4 medium-sized potatoes
  • 1/4 pound string beans
  • 1/2 pound freshly shelled cannellini beans or other fresh beans
  • Whatever other greens strike your fancy
  • 1/2 pound pancetta diced
  • 3 cloves garlic crushed
  • 1/2 a shredded hot pepper or more to taste go easy
  • olive oil
  • salt


  • Combine 6 cups water, salted as you would for pasta, and Grano in a pot. Bring to a boil, then reduce heat to medium. Simmer, stirring frequently, until Grano is tender but still chewy, about 30-35 minutes. Drain well.
  • Chop all the vegetables into bite-sized pieces and boil or steam them, then combine with Grano in a bowl.
  • Heat 1/4 cup of olive oil in a skillet and saut√© the diced pancetta, crushed garlic and hot pepper. When the mixture has colored, add 1 tablespoon of water, and stir the mixture into the Grano bowl. Serve hot; this works well as a one-course meal or as an accompaniment to grilled meats. It will also work well as picnic food, though you will want to serve it cool at this point.