Our CSA from the still-young-and-growing Full Circle Farm includes greens year-round, and just about every week. I like greens, but I can only eat so many of them.

My favorite way to prepare a bunch of mixed greens is braised with thinly sliced garlic. Second favorite is the trendy kale salad, but only if it’s lacinato kale. And then lately my third go-to is to throw it into the juicer with various other fruits and vegetables (apples, carrots).

But this preparation of grains and greens beats all of my old favorites. It can easily be modified to fit the season (or your pantry). I pretty much stuck to the recipe this time – I love Anson Mills and almost always have farro piccolo on hand, but regular farro or wheatberries would also work well. I’d like to try this method with millet sometime, too.

I used a mix of greens – collards, kale and chard. Add the greens to the boiling water in order of hardiness. This meant the collards and kale went in first, and I barely cooked the chard.

The grains are toasted in the oven, then boiled to finish the cooking, and finally are fried in a skillet with some aromatics before the greens and herbs are added. It’s nutty, earthy, and satisfying.

• Camino’s Fried Farro with Dark Greens (Food 52)