Farro and Sausage Stew

Ingredients

• 1 cup whole-grain (not pearled) farro
• 2 tbsp olive oil
• 8 oz. hot Italian sausage (about 2 links), casings removed
• 4 cloves of garlic, sliced
• 5 cups chicken stock
• 1 bunch kale, stems removed, leaves roughly chopped (about 4 cups)
• 1 tsp. chopped fresh thyme leaves
• Salt and pepper
• 2 tbsp. grated pecorino-romano

Method

1. In a large, heavy saucepan, cover the farro with a couple inches of water. Cover and bring to a boil. Reduce the heat, salt the water and simmer gently until the farro is tender, about 30 minutes. Drain.
2. Meanwhile, in a large saucepan, heat 1 tbsp. olive oil over medium. Cook the sausage, breaking it up, until browned, about 5 minutes. Transfer to a plate. Cook the garlic until golden, 2 minutes. Add the stock; bring to a simmer. Stir in the farro and kale and simmer until the kale is tender, about 8 minutes. Remove from heat.
3. Return the sausage to the pan and stir in the thyme. Season with salt and pepper. Divide the stew among bowls, top with the cheese and drizzle with the remaining 1 tbsp olive oil.