Turkey sausage, farro and kale skillet
Turkey sausage, farro and kale skillet is an easy, all-in-one dinner that cooks together in just one skillet. It’s hearty, warm and cozy and has amazing depth of flavor!
Yield: 4 servings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 lb. Italian turkey sausage (see notes)
- 1 small onion, diced small
- 3 cloves garlic, minced
- 1 small bunch kale, stemmed and roughly chopped (about 5 cups)
- 1 (15 oz.) can cannellini beans (or sub great Northern beans), rinsed and drained
- 1 (14.5 oz.) can fire-roasted diced tomatoes (not drained)
- 1 cup uncooked pearled farro, rinsed and drained
- 2 ½ cups water
- 1 ½ teaspoons dried Italian seasoning
- ½ teaspoon kosher salt
- ½ cup grated Parmesan cheese
Instructions
- In a large, deep skillet, heat the oil over medium-high heat. Add the sausage (remove any casings) and cook, breaking apart the meat with a spatula, until the sausage is browned and cooked through, 6-7 minutes.
- Reduce the heat to medium. Add the onion and cook for 3-4 minutes, until they’re beginning to soften. Add the garlic and cook an additional 30 seconds.
- Add the kale a few handfuls at a time and stir in so it begins to wilt, adding more kale as you have space in the pan.
- Add the beans, tomatoes, farro, water, Italian seasoning and salt. Stir well to combine.
- Increase the heat to high and bring the mixture to a boil. Then reduce the heat to about medium-low to maintain a gentle simmer. Simmer, uncovered, until most of the liquid is absorbed and the farro is tender (but still a little chewy), about 25 to 30 minutes. Stir occasionally and add a few splashes of water if your pan starts to dry out before the farro is ready.
- Once ready, turn off the heat, stir in the Parmesan cheese and serve hot!
Notes
You can use mild or hot Italian turkey sausage, whichever you prefer. Either ground sausage or sausage links in casings are fine here. You’ll remove the casings if that’s the kind you have.
I used a regular onion but the cookbook actually calls for a red onion, so I think either one is fine.
The recipe calls for regular pearled farro (and that’s what I used). You could probably substitute a quick-cooking kind but you may need to adjust the water ratio and the cook time.
Cannellini beans are great here because they get so creamy and soft. However, you could substitute great Northern beans or even chickpeas if you prefer.
The kale adds a great heft to the recipe, but I bet you could stir in some spinach at the end instead.
Also, the cookbook notes that you can substitute feta cheese for the Parmesan cheese in this recipe if you'd like.
Leftovers will keep in the refrigerator for 4-5 days or in the freezer for up to 3 months.
Recipe comes from The Well Plated Cookbook.
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1317mg | Fiber: 8g | Sugar: 4g
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