Sausage, Fennel, and Farro Skillet

Farro gives this skillet a pleasantly chewy texture, while fennel softens into the savory broth. Pearled farro cooks fastest; if using semi-pearled or whole farro, follow its package timing and add broth as needed.

Serves: 4
Prep: 15 minutes
Cook: 35 minutes

Ingredients

• 12 ounces mild Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 large fennel bulb, trimmed and thinly sliced
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 cup pearled farro, rinsed
• 3 cups low-sodium chicken broth
• 1/2 teaspoon fine salt
• 1/4 teaspoon black pepper
• 2 cups baby spinach
• 1/3 cup finely grated Parmesan
• 1 tablespoon lemon juice

Method

1. Brown sausage in a deep skillet over medium heat for 6 to 8 minutes, breaking it into small pieces. Transfer to a bowl, leaving a little fat in the pan.
2. Add oil if needed, then cook fennel and onion for 6 minutes until softened. Stir in garlic for 30 seconds.
3. Add farro, broth, salt, and pepper. Bring to a boil, then cover and simmer according to the farro package, about 20 to 25 minutes for pearled farro.
4. Return sausage to the skillet for the final 5 minutes. Check farro for tenderness and add hot water a little at a time if the pan dries before it is done.
5. Fold in spinach until wilted, then stir through Parmesan and lemon juice. Taste and adjust seasoning before serving.

Variations

Use sliced chicken sausage or browned mushrooms instead of pork sausage. Stir in chopped kale a few minutes earlier than spinach so it has time to soften.

Storage and reheating

Refrigerate in a covered container for up to 3 days. Reheat on the stovetop with a splash of broth until steaming, stirring so the farro does not stick.

Read the the weekly meal planning guide and the grocery list for pantry basics for more practical dinner planning. Add this recipe to the Lucru Home pantry and note any missing ingredients before shopping.