This is a great cold weather recipe. Perfect for rain, snow or just your average winter night.
I love this recipe because it tastes like you've had it on the stove all day, when in reality it comes together really quickly. It's hearty - without being heavy, leaving you satisfied and knowing that your meal was not only delicious, but healthy.
A few notes:
- I used ground venison sausage in lieu of the hot italian sausage links. This worked perfectly. The original recipe called for using only 1/2 lb of meat, however I used 1 lb and I can't imagine only using half of that. 1 lb was just perfect.
- In place of kale, collard or turnip greens would work as well.
- If you live near a Trader Joe's, I would highly suggest buying their 10 minute grain bags. They have a farro one which I used for this recipe. So instead of the cooking for 30 minutes that this recipe instructs, you just cook it the 10 minutes the bag calls for. Definitely a timesaver.
- I always season my sausage as I'm browning, regardless of what recipe I'm making (adjusting for the recipe). I like the added layer of flavors that doing this creates. In this case, I used a few dashes of garlic powder, a pinch of nutmeg and a big pinch of red pepper flakes for a little heat.
- The recipe calls for simmering the greens until tender (about 8 minutes). I think it definitely takes longer than that to get tender greens. I simmered for about 30 minutes adding in the farro at the end.
Farro & Sausage Stew
1 cup whole-grain (not pearled) farro
2 tablespoons EVOO
~ 16 ounces hot Italian sausage (about 4 links), casings removed
4 - 5 cloves garlic, sliced
5 cups chicken stock
1 bunch kale, stems removed, leaves roughly chopped (about 4 cups)
1 teaspoon chopped fresh thyme leaves
Salt and pepper
2 tablespoons grated pecorino-romano
In a large, heavy saucepan, cover the farro with a couple inches of water. Cover and bring to a boil. Reduce the heat, salt the water and simmer gently until the farro is tender, about 30 minutes. Drain.
Meanwhile, in a large saucepan, heat 1 tbsp. EVOO over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate.
Cook the garlic until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat.
Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp. EVOO.
Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp. EVOO.
I love the 10-minute farro. Smitten Kitchen has a recipe for one-pot farro that's similar to the Martha Stewart one-pot pasta dinner...hers also calls for simmering un- or semi-pearled farro 30 minutes, but I use the 10 minute farro for the full 30 and it's still great. Definitely going to give this one a try, I can always use more farro recipes. Any reason you wouldn't just cook the farro in the stock after you add it to the sauteed garlic? Would give the farro more flavor. :)
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