Directions:

Wash, dry, devein, destem, and slice collard greens. Set aside. Wash, dry, and dice sweet potatoes and set aside.

In a large dutch oven, over medium heat, add the sweet potatoes and 1/2 cup water. Cover the dutch oven with a lid and cook the sweet potatoes for 10-12 minutes. Stir in the onions and garlic to the sweet potatoes and continue to cook for an additional 5 minutes, covered. Lastly, stir in the greens, Worcestershire sauce and prepared farro. Cook for an additional 3-4 minutes or until the greens have just wilted. Season lightly with freshly cracked black pepper and salt.