Greek Farro and Greens with Shrimp and Feta

Start to finish: 50 minutes
Hands on time: 40 minutes
Servings: 4

¼ cup extra-virgin olive oil, divided
12 ounces peeled, and deveined jumbo shrimp
1 cup finely chopped onion
Kosher salt
1 tablespoon minced garlic
1 cup halved cherry tomatoes
2 teaspoons red pepper flakes
10 ounces baby spinach, torn kale, or torn mustard greens
Freshly ground black pepper
½ cup dry white wine
2 cups cooked farro
1 tablespoon chopped fresh oregano
4 ounces feta cheese, crumbled
1 cup chicken broth

Preheat the oven to 400 F.
Heat 1 ½ tablespoons of the oil in a large skillet with a heatproof handle over high heat. Add the shrimp and cook, undisturbed, until the shrimp turns golden 1 minute. Turn them over and cook them until they are barely golden, about 1 minute more (they should not be cooked through). Transfer the shrimp with tongs to a colander set over a bowl.

Add another tablespoon of the oil to the skillet, reduce the heat to medium low and add the onion along with a hefty pinch of salt. Cook the onion, stirring occasionally, until it is golden, about 10 minutes. Add the garlic, the tomatoes and the red pepper flakes and cook, stirring for 1 minute. Transfer the mixture to the colander with the shrimp.

Increase the heat to high, add the remaining 1 ½ tablespoons oil and half the greens and cook, stirring until they start to wilt. Add the remaining greens, and continue cooking until all the greens are wilted. Add salt and pepper to taste and transfer the greens to the colander that the shrimp are in and shake it to get as much cooking liquid from the colander into the bowl as possible.

Add the wine and the reserved cooking liquid from the colander to the skillet and boil until the mixture is reduced to a few tablespoons. And the farro, the oregano, half the feta and the stock to the skillet and bring the stock to a boil. Stir in all the ingredients in the colander and push the shrimp down slightly into the farro. Top the shrimp with the remaining crumbled feta and transfer the pan to the oven. Bake for 10 minutes or until the cheese is melted. Serve right away.

Print Friendly, PDF & Email


At Subaru we build vehicles like the versatile Outback, with Symmetrical All-Wheel Drive standard and plenty of cargo room, letting you fit more into your week and get the most out of every day. Because some of the most adventurous days fall in between the weekends.

Thanks to

Kitchen Equipment provided by: | Chantal | Dream Farm | Le Creuset | Silpat | |

6 Responses to Greek Farro and Greens with Shrimp and Feta

  1. Rita Kornmayer says:

    Love watching you on TV. Have been able to be in the audience when you have cooked live for us. Love your stories, you are the best as well as your wonderful shortcuts with food prep.

  2. Beth Peck says:

    I made this tonight! Fantastic!! I have Celiac disease and used brown rice as Sara had offered as an alternate. Loved it! Will post this in a Celiac Facebook group I belong to. I try lots of recipes, many get tossed, this one is a keeper.

  3. Gina Olson says:

    I posted a comment here a few months ago with a glowing review of this recipe but it has disappeared. I am curious why this happened.

  4. Jane Pawasarat says:

    Love this recipe! Everyone asks for it. Added Kalamata olives and doubled the spinach and garlic. Thanks Sara!

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

This site uses Akismet to reduce spam. Learn how your comment data is processed.