Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
28
High
Nutrition per serving
Calories527.3 kcal (26%)
Total Fat23.9 g (34%)
Carbs55.7 g (21%)
Sugars15.4 g (17%)
Protein29 g (58%)
Sodium1160.5 mg (58%)
Fiber9.4 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 tablespoonsextra-virgin olive oil
1 poundsweet Italian sausage
pork or turkey, casings discarded
2yellow onions
large, finely chopped
2carrots
large, peeled and finely diced
4garlic cloves
minced
salt
3 tablespoonstomato paste
1 x 28 ouncecan diced tomatoes
with their juice
1 cupfarro
1 bunchkale
curly or lacinato, stems discarded, roughly chopped, or 1 package frozen kale, defrosted and squeezed dry
Instructions
Step 1
Place the olive oil in a large, heavy pot (such as a Dutch oven) over medium-high heat. Use your hands to break the sausage into small pieces directly into the pot. Cook, stirring now and then, until browned and crisp, about 8 minutes.
Step 2
Add the onions and carrots to the pot, turn the heat to medium, and cook, stirring now and then, until the vegetables begin to soften, about 8 minutes. Add the garlic, 1 teaspoon salt, and the tomato paste and cook, stirring, until very fragrant and most of the moisture from the tomato paste has evaporated, about 1 minute.
Step 3
Add the diced tomatoes with their juice. Fill the tomato can with water and add it to the pot. Turn the heat to high and bring the mixture to a boil. While it’s coming to a boil, scrape the bottom of the pot with a wooden spoon to dislodge any stuck-on pieces (flavor!). Once it boils, turn the heat to low and stir in the farro and kale.
Step 4
Partially cover the stew so that steam can escape and simmer it, stirring every so often, until the kale and farro are tender, 30 to 35 minutes. Season the stew to taste with salt. Serve hot with pesto, cheese and/or eggs on top (or not!)
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