Farro Bowls with Italian Sausage & Kale

I have been doing Sun Basket for about 2 years now and love it! I go for the options where every recipe is less than 600 calories and always packed with great proteins and healthy vegetables. 

Given I did travel so much for work and honestly dined out a few times a week, I usually got a delivery once or twice a month but that has all changed with our new lock down and shelter in place ☹. 

Servings

2

Ready In:

40 mins

Inroduction

About this Recipe

For me, cooking and listening to slightly louder than normal music is a great way to stay
positive and Sun Basket gives me that and takes my mind off being trapped
indoors. 

Ingredients

  • ½ cup farro

    2 fresh mild Italian pork sausages (about ¼ pound each)

    1 organic yellow onion

    1 or 2 cloves organic peeled fresh garlic

    1 bunch organic lacinato or other kale (about ½ pound)

    1 cup diced tomatoes

    1 cup chicken broth

A recipe I am a huge fan of is their Farro Bowls with Italian Sauce & Kale – its fantastic and super tasty and the 2-meal recipe lasts me for about 4 meals. I had this soup almost every day for lunch this week!

Step by Step Instructions

In a medium sauce pot, combine the farro and 1½ cups (3 cups) lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside.

While the farro cooks, prepare the sausages.

Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.

In another medium sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a cutting board to cool slightly, then cut on the diagonal into 1-inch-thick slices. Do not clean the pot.

While the sausages cook and cool, prepare the vegetables.

Peel and coarsely chop enough onion to measure 1 cup.

Finely chop, press, or grate enough garlic to measure 1 teaspoon.

Strip the kale leaves from the stems; coarsely chop the leaves.

In the same pot used for the sausages, if dry, add 1 tablespoon oil. Warm over medium heat until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion softens, 3 to 4 minutes. Add the sausages, tomatoes, chicken broth, and 1 cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sausages are cooked through, 3 to 5 minutes.

Stir in the farro and kale, adding the kale in batches if needed, and cook until the kale is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Transfer the sausage-farro mixture to individual bowls and serve.