Greens and Grano (Verdurata de Grano)

  • 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
  1. 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.
  2. Chop all the vegetables into bite-sized pieces and boil or steam them, then combine with Grano in a bowl.
  3. Heat 1/4 cup of olive oil in a skillet and sauté 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.