This comforting stew features savory sausage, nutty farro and fresh kale --- and is the easiest one-pot meal I know

A riff on a recipe from my last cookbook, “Simply Julia,” this comforting stew features savory sausage, nutty farro and fresh kale. It comes together quickly, and it's also very flexible. You can easily make it vegetarian (just skip the sausage and use vegetable broth instead of chicken broth), you can use any type of fresh greens in place of the kale (spinach, chopped collards, mustard greens, whatever), and you can top it with a fried egg, a drizzle of chile oil and more. Gluten-free? Substitute brown rice or quinoa for the farro. (If using brown rice, just cook it longer.)

If you want more of a kick, use hot Italian sausage or add a large pinch of red pepper flakes during the sauteing portion of cooking. Want meat but not sausage? Substitute a pound of ground beef, turkey, chicken or lamb. As I mentioned, you can skip the sausage if you're vegetarian, but you can also add a cup of green lentils and let them simmer with the farro until they're soft, and/or add a can of drained-and-rinsed chickpeas. If you have homemade broth around, go ahead and use it! If you don't, I suggest trying Better Than Bouillon dissolved in boiling water. It's what I always use (not just in this recipe, but also in general), because it tastes good and is easy.

Whether you follow the recipe exactly or employ any of these variations, please don't skip the fresh lemon juice and zest at the end, an addition I stumbled on. I had a little of this stew left in my fridge, not quite enough for a meal. I also had a small container of chickpea and spinach soup I had recently made that was full of lemon juice and zest, also not quite enough for a full meal. I decided to combine the two in a pot. The sum of the parts was extraordinary, and now I can't imagine the farro stew without that hit of brightness at the very end.

A final note about this simple recipe: It freezes beautifully. I mention this so you can consider making a double batch and freezing some for your future self, or maybe giving a container to a neighbor, friend or family member who needs a little extra support, whether they just welcomed a child or had to say goodbye to someone. This stew allows you to extend that comfort to yourself and whomever you'd like to share it with.

Farro, Kale and Sausage Stew

SERVES: 4-6; (makes about 6 1/2 cups)
ACTIVE TIME: 30 mins.
TOTAL TIME: 1 hour

Storage note: Refrigerate for up to 4 days, or freeze for up to 3 months.

INGREDIENTS

• 3 tablespoons extra-virgin olive oil

• 1 pound sweet Italian sausage (or turkey), casings removed

• 1 large yellow onion (12 ounces), finely chopped

• Fine salt

• 4 garlic cloves, minced or finely grated

• 3 tablespoons tomato paste

• 3 cups chicken broth

• 1 cup (6 1/2 ounces) farro (any kind)

• 8 ounces fresh kale, rinsed, tough stems removed, coarsely chopped (1 standard bunch)

• Finely grated zest and juice of 1 lemon

DIRECTIONS

In a large, heavy pot, such as a Dutch oven, over medium-high heat, heat the oil until shimmering. Use your hands to break the sausage into small pieces directly into the pot. Add the onion and season everything with a big pinch of salt. Cook, stirring occasionally, until the sausage is browned, about 10 minutes, adjusting the heat as needed to prevent scorching.

Add the garlic and the tomato paste and cook, stirring, until very fragrant and most of the moisture from the tomato paste has evaporated, about 1 minute. Stir in the broth. Increase the heat to high and bring the mixture to a boil. While it's coming to a boil, scrape the bottom of the pot with a wooden spoon to dislodge any stuck-on pieces. (Flavor!) Once the mixture comes to a boil, reduce the heat to low, season to taste with salt, and stir in the farro and kale.

Partially cover the pot so the steam can escape, and simmer, stirring occasionally, until the kale and farro are tender, 30 to 35 minutes. Stir in half of the lemon zest and juice, and season to taste with more lemon and/or salt, if desired. Serve hot.

Substitutions:

Can't have gluten? Use quinoa or brown rice instead (if using brown rice, increase simmering time to 45 minutes).

For a spicier version, use hot Italian sausage and/or add a pinch of red pepper flakes at the beginning of cooking.

Want meat but not sausage? Substitute a pound of any type of ground meat - beef, turkey, chicken or lamb.

To make this meatless, skip the sausage and use vegetable broth instead of chicken broth.

Want that vegetarian version but with more heft? Add a cup of green lentils and let them simmer with the farro until they're soft; and/or add a can of drained-and-rinsed chickpeas.

Don't like kale? Use any type of fresh greens (spinach, chopped collards, mustard greens).

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