Italian Sausages with Farro and Kale Pilaf
By Jessica RudolphPublished on December 21, 2022
Time
45 minutes
Yield
Serves 4
Ingredients
1 cup pearled farro ¼ cup extra-virgin olive oil, dividedTable salt for cooking farro10 ounces kale, stemmed and coarsely chopped1½ pounds sweet Italian sausage 2 apples, cored and cut into ½-inch pieces1 red onion, chopped1½ teaspoons chopped fresh rosemary ½ teaspoon pepper ¾ cup pecans, toasted and chopped coarse¼ cup dried currants
Before You Begin
Kale bunches can vary in the amount of usable leaves; buy 10 ounces to ensure that you end up with about 6 ounces of chopped kale. We developed this recipe using Bob’s Red Mill Organic Farro.
Instructions
- Combine farro and 1 tablespoon oil in large pot. Cook over medium-high heat, stirring frequently, until fragrant, about 6 minutes. Add 2 quarts water and 1 tablespoon salt. Bring to boil. Reduce heat to medium and simmer until grains are tender with slight chew, 10 to 20 minutes. Stir in kale and cook until kale is tender, about 2 minutes. Drain.
- Meanwhile, add sausages and 1 tablespoon oil to 12-inch nonstick skillet. Cover and cook over medium heat, flipping every 2 minutes, until sausages are well browned and register 160 degrees, 12 to 16 minutes. Transfer sausages to plate and tent with foil.
- Add apples, onion, rosemary, and pepper to fat remaining in skillet and cook over medium-high heat until softened and beginning to brown, about 6 minutes. Stir in farro mixture, pecans, currants, and remaining 2 tablespoons oil until heated through, about 1 minute. Season with salt and pepper to taste. Slice sausages on bias 1 inch thick and arrange over farro mixture. Serve.
Time
45 minutesYield
Serves 4Ingredients
1 cup pearled farro
¼ cup extra-virgin olive oil, divided
Table salt for cooking farro
10 ounces kale, stemmed and coarsely chopped
1½ pounds sweet Italian sausage
2 apples, cored and cut into ½-inch pieces
1 red onion, chopped
1½ teaspoons chopped fresh rosemary
½ teaspoon pepper
¾ cup pecans, toasted and chopped coarse
¼ cup dried currants
Ingredients
1 cup pearled farro
¼ cup extra-virgin olive oil, divided
Table salt for cooking farro
10 ounces kale, stemmed and coarsely chopped
1½ pounds sweet Italian sausage
2 apples, cored and cut into ½-inch pieces
1 red onion, chopped
1½ teaspoons chopped fresh rosemary
½ teaspoon pepper
¾ cup pecans, toasted and chopped coarse
¼ cup dried currants
Ingredients
1 cup pearled farro
¼ cup extra-virgin olive oil, divided
Table salt for cooking farro
10 ounces kale, stemmed and coarsely chopped
1½ pounds sweet Italian sausage
2 apples, cored and cut into ½-inch pieces
1 red onion, chopped
1½ teaspoons chopped fresh rosemary
½ teaspoon pepper
¾ cup pecans, toasted and chopped coarse
¼ cup dried currants
Why This Recipe Works
We saved a step (and cooking water) by adding chopped kale directly to a pot of simmering farro to cook it through.
Before You Begin
Kale bunches can vary in the amount of usable leaves; buy 10 ounces to ensure that you end up with about 6 ounces of chopped kale. We developed this recipe using Bob’s Red Mill Organic Farro.
Instructions
- Combine farro and 1 tablespoon oil in large pot. Cook over medium-high heat, stirring frequently, until fragrant, about 6 minutes. Add 2 quarts water and 1 tablespoon salt. Bring to boil. Reduce heat to medium and simmer until grains are tender with slight chew, 10 to 20 minutes. Stir in kale and cook until kale is tender, about 2 minutes. Drain.
- Meanwhile, add sausages and 1 tablespoon oil to 12-inch nonstick skillet. Cover and cook over medium heat, flipping every 2 minutes, until sausages are well browned and register 160 degrees, 12 to 16 minutes. Transfer sausages to plate and tent with foil.
- Add apples, onion, rosemary, and pepper to fat remaining in skillet and cook over medium-high heat until softened and beginning to brown, about 6 minutes. Stir in farro mixture, pecans, currants, and remaining 2 tablespoons oil until heated through, about 1 minute. Season with salt and pepper to taste. Slice sausages on bias 1 inch thick and arrange over farro mixture. Serve.
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