Berbere Spiced Farro and Ground Turkey Saute with Collards
This hearty one-pan meal combines nutty farro with lean ground turkey and tender collard greens, all brought together with warm, complex berbere spice. The Ethiopian spice blend adds layers of heat and flavor, while fresh cucumber-tomato salsa and creamy yogurt provide cooling contrast. Perfect for weeknight dinners when you want something nutritious and satisfying that comes together in about 30 minutes. The farro adds substance and fiber, making this a complete meal that's both comforting and globally inspired.
Ingredients
- ¾ cup farro, semi-pearled, husked and uncooked
- ½ onions, medium, red, diced
- 3 cloves garlic, chopped
- 1 bunch collard greens, stems removed, leaves choppedkale1:1vegetarian
similar cooking time
- 1 lemons, wedges
- 1 tbsp oil, cooking
- 1 tbsp oil, cooking
- 1 lb turkey, ground
- ½ tsp salt
- 1 tsp berbere spice
- ½ cup stock, any type
- yogurt, plain or Greek, for serving
- 2 tomatoes, medium, chopped
- 8 oz cucumbers, diced
- 2 tsp oil, olive
- 2 tsp vinegar, red or white wine
Instructions
- 1
Heat a large saute pan with first portion of cooking oil over medium heat
- 2
Add collard greens with some salt and saute until tender
- 3
Add splash of water if pan gets dry
- 4
Set greens aside and return pan to heat
- 5
Add second portion of cooking oil, then onions, garlic, turkey, and salt
- 6
Saute, breaking turkey apart, until cooked through
- 7
Stir in berbere spice, cooked greens, farro, and stock
- 8
Bring to a simmer and simmer until heated through
- 9
Taste and season with more salt and pepper if needed
- 10
Serve with yogurt and salsa on top and lemon wedges on side
Tips
Start with less berbere spice and add more to taste - it can be quite potent depending on the blend.
Make a quick salsa with the tomatoes, cucumbers, olive oil and vinegar for fresh contrast.
Add water to the pan if it gets dry while cooking the collards to prevent burning.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently with splash of water or stock.
Cook farro ahead and store separately. Prep vegetables day before.
Serve immediately while warm, with cooling yogurt and fresh salsa.
Common Mistakes
Don't overcook the collards to avoid mushy texture
Taste before adding full amount of berbere spice to avoid overwhelming heat
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use pearl barley instead of farro?
Yes, pearl barley works well as a substitute. It has a similar texture and cooking time, though slightly chewier than farro.
What if I can't find berbere spice?
Make your own blend with paprika, cayenne, cardamom, coriander, and fenugreek, or substitute with harissa or curry powder for different but delicious flavor.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. The flavors actually improve overnight as the spices meld together.