Farro bowls with Italian sausage and kale

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Farro bowls with Italian sausage and kale

Dairy-Free, Lean & Clean, Mediterranean, Soy-Free

2 Servings, 550 Calories/Serving

25–40 Minutes

For a healthy and hearty weeknight stew, we combine savory Italian sausage with nutrient-rich kale and farro.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup farro
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 1 organic yellow onion
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 bunch organic lacinato or other kale (about ½ pound)
  • 1 cup diced tomatoes
  • 1 cup chicken broth

Nutrition per serving

Calories: 550, Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 7g (35% DV), Cholesterol: 60mg (20% DV), Sodium: 1000mg (42% DV), Carbohydrates: 53g (18% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the farro

In a medium sauce pot, combine the farro and 1½ cups [3 cups] lightly salted water. Bring to a boil, reduce to a simmer, and cook until the grains are tender, 12 to 15 minutes. Drain, return to the pot, and set aside.
While the farro cooks, prepare the sausages.

2

Prep and brown the sausages

  • Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
In another medium sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until browned but not yet cooked through, 2 to 3 minutes per side. Transfer to a cutting board to cool slightly, then cut on the diagonal into 1-inch-thick slices. Do not clean the pot.
While the sausages cook and cool, prepare the vegetables.

3

Prep the vegetables

  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the kale leaves from the stems; coarsely chop the leaves.

4

Finish the dish

In the same pot used for the sausages, if dry, add 1 tablespoon oil. Warm over medium heat until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion softens, 3 to 4 minutes. Add the sausages, tomatoes, chicken broth, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sausages are cooked through, 3 to 5 minutes.
Stir in the farro and kale, adding the kale in batches if needed, and cook until the kale is just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the sausage-farro mixture to individual bowls and serve.
Kids Can!
  • Measure the water for the farro.
  • Press the garlic (if you have a press).
  • Measure the onion and garlic.
  • Strip the kale leaves.