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 -- bok choy, kale, chard, could be anything. Much of the flavor is coming from the sausage, so make sure it's one you like -- and feel free to vary the sausage with your green!
- 1 cup farro dry or 2 cups cooked
- 1/2 lb sausage loose or removed from casing Korean BBQ with bok choy? Spicy Tuscan with lacinato kale?
- 1 bunch bok choy or any other hearty greens
- 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
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.
If using bok choy, prepare it 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, if you're lucky enough to have flowering bok choy, cut the 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.
If using kale, tear leaves off stems, discard stems, and coarsely chop leaves. Or keep it on the stems, and cook a little longer.
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.
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.
Stir in well-drained farro, and reduce heat slightly. Taste for salt, and correct if needed. Add sliced bok choy stalk (or, if using kale, add all of it at this stage), 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.
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.
Serve, in wide bowls or on plates, topping with flower sprigs, grated cheese, and lemon juice.