Thursday, July 22, 2010
As you can see, I'm on a Kale experimentation journey. It's official - Kale is now my favourite vegetable and I'm looking forward to trying the different varieties. This pasta dish was so comforting with a good kick! I'm submitting this dish to the 173rd edition of Presto Pasta Nights. This week's hostess is Janet from The Taste Spice and we can't forget our fearless Pastarian, Ruth from Presto Pasta Nights/Once Upon a Feast .
1 bunch of fresh kale stripped from the ribs and coarsely chopped
2 spicy Hungarian sausages sliced (or mild if you don't like the heat)
1 medium onion, diced
3 tablespoons olive oil
1 lb shell pasta
2 cups chicken or vegetable stock
butter or margarine
1/2 cup Pecorino Romano cheese
4 cloves minced garlic
Start a pot of boiling water for the pasta While you are waiting for the water to boil, heat up the vegetable broth in a separate sauce pan under medium-high heat setting
While you are waiting for everything to heat up, rinse and dry Kale and begin to chop it. Once pasta water is boiling add water and cook according to package directions
Once finished chopping Kale, add it to the broth and let it simmer while pasta cooks.
Slice and brown the sausage it in a separate pan in oil for a few minutes. Add your chopped garlic to the sausage to bring out the flavors a bit. Drain the pasta once it is done cooking, and toss it with some butter (you decide how much).
Once drained and buttered, add to the skillet with the browned sausage. Add in the kale/broth mix and the .pecorino romano or parmesan cheese to taste.
Note: I didn't use the cheese. Instead I finished the pasta with a chili olive oil.
Chorizo would also be a fantastic sausage to use here.