Sunday, April 3, 2011


Lovely Photo by Melissa Quantz!

To give you a little inspiration for your kale fest this week, enjoy this recipe by my friend Melissa, The Bounty Hunter....Be sure to check out her blog for more great recipes and beautiful photos!

Recipe: Wholegrain Spaghetti with Kale and Turkey Sausage
Chicken or Italian pork sausage work well too, be sure to get the best quality you can.  I like to use the kale stems as well as the leaves, but feel free to remove them and save for soup. 
Note from Desiree...our sausages at Choices Markets are all made in house and feature no added preservatives, MSG or other nasties...give them a try!
Serves 6
2 tbsp olive oil
1 lb turkey sausage, casings removed 
1 large bunch kale, washed and cut into bit sized pieces (any variety)
3 cloves garlic, minced
Couple pinches dried chili flakes
¾ lb whole grain spaghetti or your preferred shape
2/3 cup chicken stock
½ cup grated Parmesan cheese, plus a little for garnish
Salt and pepper to taste

Bring a large pot of salted water to the boil.  Blanch the kale in the hot water for 2-3 minutes, until bright green and tender.  Remove with a slotted spoon and drain.  Use this water to cook your pasta.
Heat olive oil in a large skillet over medium heat.  Add the sausages and cook, breaking them up into small pieces with a spatula, until browned, about 10 minutes.  Add the garlic and chili flakes and sauté until fragrant, about 2 minutes.
Meanwhile, when the reserved cooking water is boiling, add the pasta and cook until al dente, see package for cooking time.  Somewhere between 8-12 minutes for wholegrain pasta.  Drain, reserving ½ cup cooking water.
While the pasta cooks, add the kale to the sausage in the skillet and sauté for 2-3 minutes.  Add the broth, stirring and scrapping the brown bits from the pan. 
Add the cooked pasta and parmesan cheese and toss until combined.  If a bit dry, add a little of the reserved cooking liquid from the pasta.
Serve with a fresh grinding of pepper and another sprinkle of parmesan cheese.
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