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
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.