Put the farro in a medium saucepan and cover it with about 5 cups of water. Set the pan over high heat and bring the water to a boil.

Add a generous pinch of salt to the boiling water. Lower the heat to maintain a steady simmer and cook the farro for 25 to 30 minutes, until it is tender but still pleasantly chewy.

While the farro cooks, set a large skillet over medium heat and add 1 tablespoon of the olive oil.

Add the panko to the skillet. Cook, stirring often, for 3 to 4 minutes, until the crumbs are evenly golden.

Transfer the toasted breadcrumbs to a small bowl. Stir in a small pinch of salt and 2 tablespoons of the parsley, then set the bowl aside.

Return the skillet to medium heat and add 2 tablespoons of the olive oil. Add the chopped onion to the skillet.

Cook the onion for 5 to 6 minutes, stirring now and then, until it is soft and lightly golden at the edges.

Add the sliced garlic and the cumin to the skillet with the onion. Stir for 30 seconds, just until the garlic smells fragrant.

Add the collard greens to the skillet in two additions, stirring after each handful so the leaves start to wilt. Add 2 tablespoons of water and a pinch of salt to help the greens soften.

Cook the collards for 5 to 7 minutes, stirring now and then, until they are tender and no longer tough. Squeeze the orange juice into the skillet and stir it through the greens.

Transfer the collards from the skillet to a plate or shallow bowl. Keep them nearby.

Put the same skillet back over medium heat. Add the remaining 1 tablespoon olive oil if the pan looks dry, then add the black beans and 1/4 cup water.