Lamb and Farro Stew {with White Beans + Wilted Greens}

I am having a really hard time with the idea of having to go to work tonight.  The weather here is picture perfect and I feel like I should be going on a fun evening bike ride.  Not putting on scrubs and forcing my aching feet back to the hospital.  Woe is me.  

At least I'll have some healthy, filling food to see me through the night.  I whipped up this lamb stew before my shift; it came together so quickly that I even had time to spare.  Which is important when time is in short supply like it has been for me this week.  It's got everything a girl could want: protein from the lamb and beans, slow-digesting carbohydrates from the farro, and a kick of phytonutrients from the greens and tomatoes.  And with that, I've scored another night of home cooking away from home.  Enjoy!

Lamb and Farro Stew {with White Beans + Wilted Greens}
adapted from Martha Stewart

serves 4

- 2 Tbsp butter
- 1 medium onion, finely chopped
- 1/2 lb ground lamb
- 2/3 cup farro
- 1 tsp red pepper flakes
- salt and pepper to taste
- 2 tsp paprika
- 1 15-oz can diced tomatoes
- 1 Tbsp tomato paste
- 1 can cannellini beans, drained and rinsed
- 3 cups water
- 4 cups beet greens, washed and coarsely chopped (you can substitute spinach, chard, or any other greens you have on hand)

Heat oil over medium heat in a large pot.  Add onions and cook until softened, about 5 minutes.  Add lamb, farro, and red pepper flakes and cook until lamb is no longer pink, about 7 minutes.  Season with salt and pepper.  

Add tomatoes, tomato paste, and water.   Bring to a boil, then reduce heat and simmer until liquid is absorbed into farro, about 45 minutes.  Stir in beans and greens until greens are wilted.  Remove from heat and serve.