Farro, Kale and Sausage Stew Recipe

This simple, comforting stew of savory sausage, hearty farro and fresh kale comes together quickly. Its also very flexible: You can easily make it vegetarian (just skip the sausage and use vegetable broth instead of chicken broth), you can use any type of fresh greens in place of the kale, and you can top it

Democracy Dies in Darknessclock1 hour courseMainStart CookingComment on this storyAdd to your saved recipesBy Julia Turshen

This simple, comforting stew of savory sausage, hearty farro and fresh kale comes together quickly. It’s also very flexible: You can easily make it vegetarian (just skip the sausage and use vegetable broth instead of chicken broth), you can use any type of fresh greens in place of the kale, and you can top it with things such as a fried egg or a drizzle of chile oil. It also freezes well! For the broth, cookbook author Julia Turshen always uses Better Than Bouillon dissolved in boiling water, because it tastes good and is easy.

Storage: Refrigerate for up to 4 days, or freeze for up to 3 months.

From cookbook author Julia Turshen.

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Ingredients

measuring cup

Servings: 4-6 (makes about 6 1/2 cups)

Directions

Time Icon Active: 30 mins| Total: 1 hour

  • Step 1

    In a large, heavy pot, such as a Dutch oven, over medium-high heat, heat the oil until shimmering. Use your hands to break the sausage into small pieces directly into the pot. Add the onion and season everything with a big pinch of salt. Cook, stirring occasionally, until the sausage is browned, about 10 minutes, adjusting the heat as needed to prevent scorching.

  • Step 2

    Add the garlic and the tomato paste and cook, stirring, until very fragrant and most of the moisture from the tomato paste has evaporated, about 1 minute. Stir in the broth. Increase the heat to high and bring the mixture to a boil. While it’s coming to a boil, scrape the bottom of the pot with a wooden spoon to dislodge any stuck-on pieces. (Flavor!) Once the mixture comes to a boil, reduce the heat to low, season to taste with salt, and stir in the farro and kale.

  • Step 3

    Partially cover the pot so the steam can escape, and simmer, stirring occasionally, until the kale and farro are tender, 30 to 35 minutes. Stir in half of the lemon zest and juice, and season to taste with more lemon and/or salt, if desired. Serve hot.

    • Substitutions

    Can’t have gluten? >> Use quinoa or brown rice instead (if using brown rice, increase simmering time to 45 minutes).
    For a spicier version >> use hot Italian sausage and/or add a pinch of red pepper flakes at the beginning of cooking.
    Want meat but not sausage? >> Substitute a pound of any type of ground meat — beef, pork, turkey, chicken or lamb.
    To make this meatless >> skip the sausage and use vegetable broth instead of chicken broth.
    Want that vegetarian version but with more heft? >> Add a cup of green lentils and let them simmer with the farro until they’re soft; and/or add a can of drained-and-rinsed chickpeas.
    Don’t like kale? >> Use any type of fresh greens (spinach, chopped collards, mustard greens, whatever).

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    Nutritional Facts

    Per serving (generous 1 cup), based on 6

    • Calories

      357

    • Fat

      15 g

    • Saturated Fat

      4 g

    • Carbohydrates

      38 g

    • Sodium

      538 mg

    • Cholesterol

      22 mg

    • Protein

      20 g

    • Fiber

      5 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    From cookbook author Julia Turshen.

    Tested by Becky Krystal.

    Published March 14, 2024

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