On a recent trip to the library, I found what may be my new favorite cookbook. It’s called Greens and Grains by Molly Watson and is full of recipes for ….. greens and grains! Since we have a lot of kale, collard greens and swiss chard planted in the garden, we have a ton of greens to eat on a daily basis. While I love cooking all of these simply with butter and some lemon, I can get bored with that so I was excited for a whole book of ideas.
We recently harvested a bounty of collard greens and I thought the basic greens and grains soup recipe would be perfect. The basis for the soup is garlic, a grain (farro, barley, quinoa, millet etc.), a green (collards, swiss chard, kale, etc.) and chicken or vegetable stock. I decided to add to that by adding an onion, hot Italian sausage, parmesan cheese and lemon. It made a very tasty and extremely filling soup that is quick, can easily be made vegan and is gluten free!
Collard green and farro soup with sausage
Prep time: 10 minutes
Cook time: 40 minutes
1 cup dry farro
0.5-0.75 lb. hot Italian sausage
1 medium yellow onion, diced
2 cloves garlic, minced
Salt and pepper
10oz./280 grams or 1 bunch collard greens, cut into ribbons
6 cups vegetable or chicken broth
Parmesan cheese for serving
Add the farro to a pot, cover with about an inch of water and boil for about 30 minutes or until tender. Drain and set aside.
Heat some olive oil in a stock pot or dutch oven over medium heat. Add the sausage and cook until brown. Remove from the pot and set aside, leaving the fat in the pot.
Add the onion to same pot and cook until translucent, about 7 minutes. Add the garlic and cook for another minute. Add the collard greens and cook down, about 2 minutes. Add the cooked farro and sausage, stirring to combine. Add the chicken broth. Bring to a boil and reduce to a simmer for a few minutes. Add the lemon juice, taste and season as desired.
Serve in a bowl with parmesan cheese on top and some crusty bread on the side.