Thursday, October 15, 2009


This is adapted from an Epicurious recipe, but I was also trying to mimic a dish that is on the menu at Pitfire Pizza in LA that Morgan loves. Morgan loved it, Audrey picked out the sausage. Be sure to use reduced sodium chicken broth, or it gets too salty. Textures are great – kale comes out so silky.

olive oil
2 small sweet onions, sliced
1 lb. sweet or spicy uncooked Italian sausage (chicken or other)
2 cloves garlic, minced
big bunch kale, well washed, stems removed
½ lb. pasta of choice (original recipe called for fettucine, I used brown rice spirals)
1 cup chicken stock
½ cup grated Pecorino Romano

Heat oil in a large heavy skillet. Cook onions over medium heat until translucent, 8 – 10 minutes. Remove sausage from casings and add to pan, breaking apart with wooden spoon. Raise heat a bit and brown, cooking another 8 – 10 minutes. Add garlic and cook for another minute.

Meanwhile, heat water in a large pot. Add kale, cook for about 5 minutes. Scoop out with a large sieve, drain, and chop roughly as soon as it is cooled enough to handle. Bring water back to boil and cook pasta according to directions. Drain when done.

Meanwhile, add kale to sausage pan. Saute for a few minutes to mix ingredients, then add stock and cook until it reduces by half.

Add cooked pasta and cheese and toss to combine. Serve with more cheese on top.

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