Ingredients

The following ingredients have 2 Servings
  • 1/2 cup dry farro (I used ]Bob's Red Mill farro)
  • 1 3/4 cup water
  • 4 ounces turkey breakfast sausage (cut into 3/4-inch pieces)
  • 1 teaspoon olive oil
  • 2 garlic cloves (minced)
  • 6 ounces kale (stem removed & roughly chopped)
  • 1/3 cup dried Montmorency tart cherries
  • 1/8 teaspoon salt
  • 1/4 avocado (sliced)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon hot sauce
  • 1/2 teaspoon honey (or agave nectar)
  • pinch of salt

Instruction

  • Combine the farro and water in a medium saucepan set over high heat. Bring to a boil, lower heat to medium low and simmer until the farro is al dente, about 30 minutes. Drain off any extra liquid.
  • Heat a large nonstick skillet over medium-high heat and lightly coat with cooking spray. Cook the sausage until browned and cooked through, stirring occasionally. Transfer to a plate.
  • Reduce the heat to medium and heat the olive oil in the large skillet. Add the garlic into the small pool of oil and cook for 1 minute.
  • Stir in the kale, tart cherries and ¼ cup chicken broth. Cover the skillet and let the kale wilt, 3 to 4 minutes.
  • Divide the farro, sausage, kale mixture and avocado between two bowls. Drizzle the dressing over top. Serve.