Sausage and Kale Pasta

Much like American Express, CSA membership has its privileges. Throughout the summer, Zac and I brought home bulging bags of tender lettuces, fresh herbs, and crunchy carrots. We also brought home more radishes and beets than I ever wanted to eat, and several bunches of epazote, a powerfully flavored Mexican herb used in bean dishes. 

We received several bundles of kale, too. I’d never used it before but quickly developed a liking for its earthy flavor. Plus, it seems like a very virtuous thing to eat -- probably full of folic acid and other healthy stuff. With one bunch, Zac made some excellent kale and black bean tacos with bacon, and we used another bunch in a hearty soup with leftover roast pork.

One morning last week I pulled some garlic-and-gruyere sausages from the freezer and took a quick inventory of what else we had on hand for that night’s dinner. We still had broccoli and kale from our last CSA share, and I used all three in this recipe, adapted from Southern Living.

Sausage and Kale Pasta

Adapted from Southern Living

Small bundle kale, washed well
2 cups broccoli, chopped
1 package whole wheat pasta (farfalle or similar)
3 sausages (Polish, Italian, fancypants specialty ones – it’s your preference)
1  medium onion, chopped
1 cup sliced cremini mushrooms
2  garlic cloves, minced
1/4  cup  balsamic vinegar
2 c. chicken broth
8  fresh basil leaves, thinly sliced
1  tablespoon  chopped fresh or 1 teaspoon dried oregano
1 tablespoon red pepper flakes
1/2  teaspoon  pepper
1/4  teaspoon  salt
3  tablespoons  pine nuts, toasted
½ cup grated gruyere or parm or other hard cheese

Put on big pot of salted water to boil.

While waiting for the water to boil, remove kale’s thick stems, and cut or tear leaves into strips; set aside.

If starting with uncooked sausage, slice and fry them in a Dutch oven over medium heat until browned. If you’re using a loose sausage, like Italian, you can remove the skins and crumble the meat instead of slicing it. (I used smoked sausage, so I just sliced them and added them towards the end to heat them through.) Remove sausage to a bowl. 

When the water starts boiling, stir in the pasta, put a metal colander or steamer basket over the pot, and place kale and/or broccoli inside. (If your colander or steamer is big enough you can steam all the vegetables at once; mine’s not so I did the kale first and then the broccoli.) Cover tightly and let steam for about 3-5 minutes, or until kale softens and broccoli turns bright green.

Cook pasta according to package directions; drain and set aside.

Meanwhile, add onion and mushrooms to sausage grease in Dutch oven, and sauté 5 minutes. Add garlic, and sauté 1 minute. Add vinegar, and cook 3 minutes. Add chicken broth and kale; cook 5 minutes. Stir in broccoli, basil, and next 4 ingredients; cook 1 minute. Stir in pasta and sausage; cook until thoroughly heated (about 5 minutes).

Spoon portions into bowls and sprinkle with pine nuts and grated cheese.