I bought a bag of braising greens from the Salem NH Farmers Market but wasn’t sure what to do with it, besides the obvious – braise them. I wanted to incorporate the greens into a main dish and decided to add farro and Milkcreek Dairy chevre.
Cooking farro, like all grains, is an art form. Be sure to follow instructions but also learn when it’s done for you. I like mine al dente, keeping some firmness, but balancing with some creaminess. I love the nutty flavor from farro.
- 6 oz farro
- 1/2 red onion, thinly sliced
- 1 bag braising greens (about 4 c)
- 1 garlic clove, chopped
- 2 tomatoes, diced
- Freshly ground sea salt and black pepper, to taste
- Fresh chevre
What you do:
- Prepare farro as directed by instructions.
- Heat sautépan with 1 tbs EVOO.
- Add onion and cook until caramelizing begins, about 15 min.
- Add greens, stirring to coat with onions.
- Cook until greens begin to wilt.
- Add garlic and tomatoes.
- Season with salt and pepper.
- Continue stirring until greens are tender and tomatoes are softened.
- Add farro to greens and stir to incorporate well.
- Spoon farro mixture onto serving plates and top with a dollop of chevre.