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Sausage and farro stew


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  • 1 c farro
  • 2 t evoo
  • 8 oz sausage with casing removed
  • 4 cloves garlic, sliced
  • 5 c chicken stock
  • 4 c kale, rough chop
  • 1 tsp thyme, fresh
  • salt and pepper
  • 2 t grated pecorino romano



Step 1

1) in large saucepan, cover faro with a couple inches of water. cover and bring to boil. reduce heat, salt the water and simmer til tender, about 30 minutes.

2) meanwhile, in large saucepan, heat 1t oil over md heat. cook sausage breaking it up til browned, about 5 minutes. transfer to a plate. cook garlic til golden, about 2 minutes. add stock and bring to a simmer. stir in faro and kale and simmer til tender, about 8 minutes. remove from heat

3) return sausage to pan, stir in thyme and season with salt and pepper. top with cheese and drizzle with remaining evoo


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