Still in the process of cleaning out my freezer for my seasonal departure from Florida.  As you may have seen in my prior post, I made a beautiful pasta based on chicken sausage and leftover swiss chard stems.

Tonight, along with one remaining piece of chicken sausage, I discovered one last bag of cooked kale in the freezer, with which I’ve made a variation on last night’s dish.

This time, I’ve added a touch of butter and nutmeg–great together and great with dark green vegetables.  The rest of this dish reads pretty much the same as last night’s post–chopped peeled tomatoes and a touch of chicken broth.  This time, I used grated parmigiano for sprinkling at the table, since it’s a better condiment with a butter-based pasta.

This was a great one-dish meal–vegetables, carbohydrates and protein all in one.  At the risk of sounding like a broken record, this dish was absolutely good enough to serve guests (or I wouldn’t have posted it), although I made it for one very appreciative diner–me.

Pasta with Kale, Sausage and Tomatoes

serves 1

1/4 lb fettucine or pappardelle (egg or semolina)

1 piece chicken sausage, boiled for 10 minutes, sliced into quarters lengthwise, then 1/2″ slices crosswise.

1 c blanched kale leaves (tightly packed), chopped coarsely in the food processor

1/2 a ripe tomato, peeled, seeded and chopped into 1/2″ chunks

1 tbl butter

1 tbl olive oil

1/2 c chicken broth

salt and pepper to taste

While pasta boils, in a skillet on medium heat, place kale, nutmeg, butter and oil and allow to come to heat and saute for about 3 minutes.

 Add chicken sausage, chopped tomato and broth.

Simmer until pasta is done.  Add in cooked pasta, along with a couple of tablespoons of pasta cooking liquid.

Stir and toss to combine for about 30 seconds.  Serve with plenty of grated parmigiano.