One-Pan Farro with Tomatoes, Sausage and Kale
Use garden fresh cherry tomatoes and kale to make this easy one-pan Summer meal.
- 2 cups water
- 1 cup semi-pearled farro
- 1/2 yellow onion, chopped
- 2 cloves of garlic, minced
- 1/4 lb Italian sausage, casings removed
- 9 ounces cherry tomatoes
- 1 1/4 teaspoons kosher or coarse sea salt
- 1/4 teaspoon red pepper flakes (to taste)
- 1 tablespoon olive oil, plus extra for drizzling
- 4 large kale leaves, stems removed and leaves torn into large pieces
- 5-10 basil leaves, cut into thin ribbons
- Grated parmesan cheese, for serving (optional)
Place water and farro in a large skillet to presoak (5 to 10 minutes sufficient). Place farro pan over medium heat and start adding each ingredient to the pot as you finish preparing it.
Cut onion in half then dice half of the onion and reserve the other half for another use. Thinly slice garlic cloves. Halve or quarter tomatoes. Remove sausage from casing and add it to the pot, breaking it up a little using a wooden spoon. Add salt, red pepper flakes (to taste) and 1 tablespoon olive oil to pan. Bring uncovered pan (no lid necessary) up to a boil, then reduce to a gentle simmer, stirring occasionally. Set a timer for 30 minutes. When there's 5 minutes left add in the torn kale leaves and toss them into the mixture.
When the timer rings, the farro should be perfectly cooked (tender but with a meaty chew), seasoned and the cooking water should be almost completely absorbed. Transfer to a wide serving bowl. Drizzle farro lightly with additional olive oil, scatter with basil and parmesan. Eat immediately.