Rinse the farro (spelt rice) thoroughly under cold running water. Then cook in a pot of plenty of salted water according to package instructions for about 20 minutes until al dente. Drain and let cool until lukewarm. If desired, you can briefly let the cooked spelt rice steam off in the oven at 160 °C convection so that it stays especially fluffy.

Meanwhile, toast the pine nuts in a non-stick pan without fat until golden brown and fragrant, then set aside on a plate. Wash the Swiss chard thoroughly, pat dry, and separate the stems from the leaves. Finely chop the stems and cut the leaves into bite-sized strips. Peel the garlic and slice thinly.

Heat 2 tbsp olive oil in a pan. First, gently sauté the Swiss chard stems and garlic for about 2-3 minutes. Then add the Swiss chard leaves and cook until wilted and the liquid has evaporated. Season with a pinch of salt and pepper, and remove from the heat.