Scale
Ingredients
- 1 tablespoon olive oil
- 1/2 pound garlic and herb chicken sausage, casings removed
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 1–1/2 cups pearled farro (should cook in 10–12 minutes)
- 3 cups low sodium chicken stock
- 1 15-ounce can white beans, drained and rinsed
- 1 stem fresh rosemary
- 1 bay leaf
- 1 pinch crushed red pepper
- 1 5-ounce package baby kale, chopped
- 1 cup grated Parmesan cheese, plus more for serving
- salt and pepper, to taste
Instructions
- In a large pot or Dutch oven, heat the oil on medium high heat. Brown the sausage, using a wooden spoon to break the meat into small crumbles. Once the meat is browned, remove from the pot and set aside.
- Melt the butter in the pot. Saute the onions until softened and beginning to brown, then add the farro and toast for 3 minutes, stirring frequently, until the grains have picked up some color and begin to smell nutty.
- Add the chicken stock, white beans, rosemary and bay leaf and bring to boil. Reduce the heat and simmer the farro for 30 minutes, stirring occasionally, until the liquid has reduced by more than half.
- Stir in the crushed red pepper, chopped kale and grated Parmesan. Season with salt and pepper, then continue to cook, stirring frequently, for an additional 3-5 minutes, until all of the liquid has absorbed. Remove the rosemary stem and bay leaf.
- Serve warm, with additional Parmesan on top.