This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.
This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.
- 1 bunch red or black kale, washed, ribs removed, sliced into 1-inch ribbons
- 1 pound sweet or hot Italian sausages
- 8 oz (½ pound) shiitakes mushrooms, washed, thinly sliced
- 8 oz (½ pound) cremini mushrooms, washed, thinly sliced
- 8 garlic cloves, peeled, finely chopped
- 4 shallots, peeled, finely chopped
- 1 tablespoon olive oil
- 2 cups chicken stock or pasta water, plus more to adjust consistency of sauce
- 1 T unsalted butter
- sea salt and freshly ground black pepper
- ½ cup grated Parmesan or Romano cheese
- 1 pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
- 1 T Kosher salt for the pasta
- Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
- In a hot pan lightly brown the kale with the olive oil and remove.
- Add the mushrooms, shallots, and garlic; sauté until lightly browned.
- Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
- Taste and adjust the seasoning with sea salt and pepper.
- Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
- Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Adjust consistency with reserved pasta water, as desired. Serve with grated cheese.