Farro with Sausage, Bok Choy, & Garlic

 

Farro with Sausage, Bok Choy, & Garlic

This hearty-but-not-heavy one-dish meal is adapted from Alison Roman's hit cookbook Dining In. Alison calls for spelt, flowering broccoli raab, and no lemon juice (along with some other twists) -- but we've got farro, flowering bok choy, and a love for lemon juice, so we went with that.

That's part of the beauty of a dish like this -- it's nearly infinitely adaptable for what you have on hand. Much of the flavor is coming from the sausage, so make sure it's one you like!

Course Main Course
Total Time 1 hour
Servings 2

Ingredients

  • 1 cup farro dry or 2 cups cooked
  • 1/2 lb sausage loose or removed from casing Hot Italian recommended!
  • 1 bunch flowering bok choy
  • 1 small head garlic 6 cloves or so, sliced thin
  • 2 oz sharp salty cheese like Royer Mountain, parmigianno reggiano, etc, grated
  • 1/2 lemon juiced
  • extra virgin olive oil
  • salt & pepper

Instructions

  1. Cook the farro (salted water to cover by an inch; Instant Pot for 15 mins or stove top for 40ish; drain), or make it ahead.

  2. Prep the bok choy by trimming thick bottom stem to release leaves. Slice the biggest leaves in half lengthwise through the stem. Trim smaller leaves off the main stalk, and cut flower stalk a couple of inches from the top. Slice round center stalk in 1/4" sections on a bias. Rinse leaves and stalk, keeping them separate.

  3. In a large pan, pour enough olive oil to coat the bottom and then some. Heat over medium heat, and add sausage. Break into large chunks with a spatula or wooden spoon and stir occasionally to cook evenly.

  4. When pink is gone from sausage, about 5-8 minutes, add sliced garlic. Cook, stirring frequently, for another 5-8 minutes until sausage is starting to brown.

  5. Stir in well-drained farro, and reduce heat slightly. Taste for salt, and correct if needed. Add sliced bok choy stalk, a few tablespoons of water, and continue to stir until water is evaporated, farro is heated through, well-coated in oil, and in danger of starting to stick.

  6. Stir in bok choy leaves, in batches if necessary, until wilted. (Tongs may be useful here.) Add flower sprigs at the very end, toss quickly, and then move them to the side of the pan.

  7. Serve, in wide bowls or on plates, topping with flower sprigs, grated cheese, and lemon juice.