Sausage and Kale Pasta Recipe: Don't Fear the Kale!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Water with seasoning can reduce costs while maintaining flavor.

Start by boiling water in a saucepan for the pasta.

Brown 1 pound of Italian sausage in a large frying pan; if the sausage is lean, add some olive oil.

After 3-4 minutes, when the sausage is not yet browned, add 1 diced onion and cook until soft and translucent, while the meat browns.

Add salt to the boiling water and then add the pasta to cook until al dente.

Once the sausage and onions are ready, add chopped garlic and let it bloom for no more than 30 seconds to avoid burning.

Remove the sausage and onion mixture to a stainless steel mixing bowl.

Deglaze the frying pan with white wine, scraping up any sticky bits, then add some olive oil and stock.

Add the black linenado kale to the pan and wilt it over about 4 minutes.

Return the meat mixture to the pan, then add heavy cream, lemon juice, and lemon zest.

Add the al dente pasta to the sauce and let it cook for a couple of minutes to absorb the sauce and thicken it up.

Stir in freshly grated parmesan, reserving some for topping later.

Add diced cherry tomatoes for a pop of color, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens