4 servings:Boil then simmer 1 cup farro in 4 cups chicken broth.Meanwhile cook 1 lb (~4) Italian sausages (I like spicy ones for this) whole in a some olive oil in a heavy large pot (I use Le Creuset). Turn periodically.When sausages are browned all over, remove and slice. Meanwhile chop a large onion and put in remaining fat in the sausage pot (add olive oil if necessary) to saute and stir periodically. Add 4-6 minced garlic cloves. Stir and saute a bit longer, then add the farro and all its broth to continue cooking in the soup, a small can of diced tomatoes (2 1/2 cups?), and cook for a while. Finally stir in 2 bunches of lacinato kale, stemmed and chopped (or use pre-chopped curly kale...about 1 lb). Cook till kale is the way you like it. I prefer more cooked than just wilted, but still green and not mushy.Perfect for a cold winter day! I don't think it took longer than 40 minutes--pretty good for soup.
forgot to mention to not cook the sausages thoroughly the first time (just brown the skin), and to add the sliced sausages back to the pot with the farro & broth and tomatoes.
Best Of |
Favorites & Replies |
My Fool |