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In a large saucepan, bring broth to a boil. Stir in farro (or barley). Gradually add collard greens. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until farro is tender. (Cook barley for 12 minutes or until tender.) Remove from heat. Let stand, covered, for 5 minutes.
Stir in oil, pepper and salt. Garnish with citrus zest strips.