Sausage and Red Kale with Farro

Sausage and Red Kale with Farro


  • 1 tbsp Extra virgin olive oil, divide in 2 parts
  • Dash of crushed red pepper
  • 1 medium red onion or half of a large red onion, sliced thin
  • 1 red bell pepper, sliced long and thin
  • Sea salt
  • Freshly ground black pepper
  • 2 links sausage
  • 2 cloves of garlic, grated or minced
  • 1 can diced tomatoes, drained
  • 1 bunch of red kale, stems removed and roughly chopped
  • Farro, cook as directed
  • Freshly grated Pecorino Romano cheese


  1. Soak farro for 25 minutes.
  2. Bring farro to a boil and then bring the heat down, so the farro is simmering. Allow for the farro to simmer for 25-30 minutes.
  3. While the farro is cooking, heat a large saute pan on medium to high heat. Add half of the tablespoon of olive oil to the heated pan and a dash of crushed red pepper. Next, add the sliced red onion and red pepper to the pan. Saute for about 3 minutes.
  4. Squeeze the chicken sausage out of the casing and into the pan. Use a wooden spoon to crumble the sausage. Saute with the onions and peppers for about 5 minutes. Lower heat if needed.
  5. Grate the garlic into the pan and stir well. Allow the garlic to saute for just 1-2 minutes before adding in the diced tomatoes. Cook for about 7 minutes.
  6. Pile the red kale into the pan and carefully turn to mix with the other ingredients. Cook the kale with the stir-fry for about 5-7 minutes or until the kale is wilted. Taste for seasoning and add salt or pepper here if needed.
  7. Serve the chicken sausage and kale stir-fry topped with a generous spoonful of farro. Drizzle each plate with the remaining half tablespoon of olive oil and grate fresh Pecorino Romano cheese on top.

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