Sausage, Kale and Rainbow Chard Pasta
Author: Nicole
Ingredients
  • 1 bunch of kale (~ 1 pound)
  • 1 bunch of rainbow chard (~ ½ pound)
  • 1 to 2 tablespoons olive oil
  • ½ cup white wine
  • 6 garlic cloves, minced
  • 1 pound hot Italian sausage, casings removed
  • 1 big handful of fresh basil, cut chiffonade-style, divided in half
  • Grated Italian cheese, such as Pecorino Romano
  • 1 pound pasta
Instructions
  1. Roughly chop kale. Remove stems (below the leaf) from rainbow chard and chop. Roughly chop rainbow chard leaves.
  2. In a large sauté pan or pot (something you can cover), heat olive oil over medium heat. Add kale and rainbow chard stems. Sauté for about 3 minutes, stirring frequently. Add rainbow chard leaves, wine, garlic, salt and freshly ground pepper. Toss to combine. Cover pan and cook until softened – about 4 minutes, stirring a few times to prevent sticking. Remove lid and cook off any excess liquid for about 1 to 2 minutes (if needed). Transfer greens to a plate.
  3. Heat the same pan over medium heat. Cook the sausage for about 10 minutes or until heated through, breaking it up with a wooden spoon. Drain any excess fat.
  4. Add greens mixture to the pan with the sausage along with half of the basil. Toss to combine.
  5. Divide cooked pasta between four bowls and top with sausage, kale and rainbow chard mixture. Top with a sprinkling of cheese and fresh basil. Serve immediately.
Notes
* If you have leftovers any leftover sausage and greens it goes well over brown rice, too.
Recipe by Riegl Palate at https://www.rieglpalate.com/sausage-kale-and-rainbow-chard-pasta/