Farro with Crispy Sausage and Kale

• servings: 4 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 ½ cups farro

Kosher salt

¼ cup extra virgin olive oil

½ pound spicy Italian sausage, casings removed

4-6 garlic cloves, peeled and thinly sliced

Freshly ground black pepper

1 bunch kale, stems removed, leaves cut into 1- to 2-inch pieces (or 5 ounces baby spinach/kale)

3 Tbsp fresh lemon juice

¼ cup finely grated pecorino cheese, plus more for serving

Directions

Bring 4 ½ cups salted water to a boil. Cook the farro until al dente, about 20 minutes. Read your package directions for specific cooking instructions, farro cooking time can vary based on type/brand. Drain and set aside.

Meanwhile, heat the oil in a large skillet with high sides over medium heat. Add the sausage, smashing it into large, flat pieces with the back of a spoon. Cook without stirring, just breaking up the pieces occasionally until one side is crispy and browned and the sausage is cooked through, 6-8 minutes. Reduce the heat to low (or turn off heat completely, you don’t want the garlic to burn), add the garlic and cook for about one minute, until the garlic is softened and fragrant.

Turn the heat back to medium, stir in the cooked farro until it’s coated in the garlicky, sausage-y oil. Taste the farro and add salt and pepper as needed.

Add the kale in batches, letting it wilt between additions. Season with salt and pepper as you go. Off heat, stir in the lemon juice and pecorino. Taste and adjust seasoning as needed.

Serve with a bit of extra pecorino sprinkled on top of each portion.

Nutrition

• Calories: 554 cal