Kale is a nutrient packed super food and makes this a hearty one-dish meal.
- 2 Tbsp virgin olive oil
- 1 lb (454gr) Italian sausage, hot or mild, casings removed (you can substitute turkey or chicken sausage)
- 1 medium red onion, diced
- 2 cloves garlic, sliced
- 1 bunch kale, rinsed & sliced into thin ribbons
- 1 cup low-sodium chicken or vegetable broth
- 1 sprig fresh rosemary, minced
- zest of one lemon
- ⅓ cup grated parmesan cheese + shaved parmesan for garnish
- 1 can (15 oz/540ml) cannellini beans or white kidney beans, drained and rinsed
- 1 lb (454gr) farfalle (bowtie) pasta (you can also substitute penne, rigatoni, or fusilli)
Heat the olive oil in a dutch oven or large skillet over medium-high heat. Add the sausage with the casings removed and break up with a spoon or spatula as it cooks. Cook the sausage until there is no pink showing. Add the onion and cook until it is just softened. Add the garlic and cook another couple of minutes. Add the sliced kale to the pot along with the broth. Stir in the lemon zest and rosemary. Cover the pot and cook for 15 mins. until the kale is softened.
Meanwhile, cook the pasta in boiling, salted water until al dente, or just done. Reserve 1 cup of the cooking water before draining the pasta.
After the kale has softened, stir in ⅓ cup grated parmesan. Add the beans to the pot. If the dish isn't as saucy as you would like, stir in some of the reserved pasta water. Season to taste with salt and freshly ground pepper. Toss with the pasta and place in a large serving bowl or individual pasta bowls. With a vegetable peeler, shave a few curls of parmesan over the dish before serving.
Additions: finely sliced sundried tomatoes would be a nice addition and you can spice the dish up with ½ tsp of red pepper flakes. You can also make a variation on this recipe by substituting bacon for the sausage.