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1 cup farro
1 to 2 tablespoons olive oil
4 links andouille sausage, sliced
1 large onion, chopped
2 cloves garlic, minced
½ teaspoon smoked paprika
1 (14-ounce) can whole tomatoes or 2 large fresh tomatoes, chopped
2 small bunches collard greens, chopped (about 8 cups)
½ cup chicken broth

Cook the farro according to the package directions. Meanwhile, in a large, heavy pot over medium
heat, warm 1 tablespoon oil. Add the sausage and cook until browned, about 5 minutes. Transfer to
plate and reserve the rendered fat in the pan. If needed, add the remaining tablespoon olive oil to
coat the bottom of the pot.

Add the onion and cook stirring occasionally, until softened, about 5 minutes. Add the paprika and
season with salt and pepper, then add the garlic and cook until fragrant, about 1 minute. Working
over the pot, use your hands to crush the tomatoes into bite-size pieces and add their juices (if
you’re using fresh tomatoes, simply add them to the pot). Use a wooden spoon to scrape the fond
and brown bits from the bottom of the pot.

Add the collards and chicken broth. Stir until the collards are wilted, then cover tightly, reduce the
heat to low and simmer, stirring occasionally, for 20 minutes. Return the sausage to the pot, cover, and continue cooking until the collards are silky and tender, about 15 minutes more. Serve over

This recipe was part of Tuesday Market’s 2017 Summer Chef Series. 

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