Sausage, Kale and Rainbow Chard Pasta |
Author: Nicole
- 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
- Roughly chop kale. Remove stems (below the leaf) from rainbow chard and chop. Roughly chop rainbow chard leaves.
- 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.
- 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.
- Add greens mixture to the pan with the sausage along with half of the basil. Toss to combine.
- 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.
* 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/
3.4.3177