Collard Greens with Farro

From New York Times

1 bunch collard greens, stems removed, leaves thinly sliced
Salt to taste
2 tablespoons extra virgin olive oil
1 small onion, chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh rosemary
1 1/2 cups farro
1/2 cup dry white wine
2 quarts chicken or vegetable stock
1/4 cup finely chopped parsley

Heat the olive oil over medium heat in a large saucepan and add the onion. Cook about five minutes. Add garlic and rosemary, and cook for another minute. Stir in the farro, and mix for a couple of minutes. Add the white wine, and stir until it has reduced by half. Add the stock and salt, and bring to a boil. Reduce heat, stir in the collard greens, cover and simmer 45 minutes, or until the farro is tender. Sprinkle with parsley and serve.