We got a bag of braising mix this week, and this Eating Light recipe by Emily Narbors Hall (also attached below) puts it to yummy, comforting use. It combines seasonal greens, farro and cheese into a casserole that can easily be a meal in and of itself. Working from the pantry, I made a few adjustments, and they worked great:
I added 8oz of chopped Baby Bella mushrooms, sautéing them in completely just before adding the greens in batches. This was partly because the recipe begs for mushrooms and also because our bag of greens is smaller than what the recipe calls for.
I used veggie broth made from bits from our bins: turmeric nubs, fennel bulbs and leaves, and carrots and, of course, onions and scallions work well, too (I just can't eat them, sigh).
I used barley instead of farro.
I used cheddar instead of provolone.
I added a teaspoon of thyme, which I'd only suggest if you're fine with the dish taking a Thanksgiving-ish turn. We were, especially because it's been rainy and blustery, and that flavor is just so cozy.
This dish got a bunch (no pun intended!) of thumbs up, and I'd definitely make it again. I served it with lemony, baked chicken breast and, honestly, just those two elements made a meal that I'd even be happy serving to guests.
Enjoy!
Photo by: Jennifer Causey