Pasta with Sausage and Kale

Kale is considered to be a highly nutritious vegetable with powerful antioxidant properties; kale is considered to be anti-inflammatory.  Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and reasonably rich in calcium.

Recipe adapted from Gourmet Quick Kitchen magazine

serves 4 to 6

Ingredients

3 Tbsp olive oil

1 lb hot turkey sausage, casings discarded and sausage crumbled

1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped

1/2 lb dried pasta, cooked until al dente (reserve 1/2 cup pasta water)

2/3 cup reduced-sodium chicken broth

1/2 cup grated pecorino romano, plus additional for serving

1/2 tsp chilli flakes

pinch of pepper

2 cloves of garlic, chopped

Directions

1. Heat oil in a skillet over moderately high heat until it shimmers, then cook sausage, breaking up any lumps with a spoon, until browned, 5-7 minutes.  Add garlic, chilli flakes, and a pinch of pepper.

2. Blanch kale in a pot of well-salted boiling water, uncovered, 5 minutes.  Remove kale with a large sieve and drain.

3. Add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.  Add broth, stirring and scraping up any brown bits.  Add past and 1/2 cup  reserved past water to skillet, tossing until combined. 

4. Stir in cheese and think with additional cooking water if desired.

5. Serve with additional cheese on the side.