Friday, April 20, 2012

Kale, Pasta and Mild ItalianTurkey Sausage!

Here's a recipe using Kale that I added some mild Italian Turkey sausage and pasta to make a nice Italian Meal .   I find Kale (curly) to be a bit chewier and heavier than I expected with a cabbage like consistency.  It is in abundance right now in your produce section.   I liked it much better cooked and sauteed than in a salad (other varieties of Kale may be different). No bitter taste.  I used it within the two day period of when it was purchased.  Note:  If Kale is kept longer than two days in refrigerator it may become bitter.  The shallot, garlic, olive oil mixture gave it a great flavor.  I wouldn't hesitate to eliminate the sausage and pasta and use the kale that is sauteed as a great healthy side.  Pecorino Romano Cheese to add for a sprinkle of Italian for sure.

Happy Cooking from my kitchen to yours,

M. J.

Pasta, Kale and Turkey Sausage

1 lb. pasta   rigatoni, rotini, spirals (any small to medium size pasta)
1 bunch kale(remove(discard)stems and cut into pieces)
1 lb.mild Italian turkey sausage(I removed casing before cooking) cut in small pieces
1 clove minced garlic
¼+ cup olive oil
2 shallots, peeled and sliced thinly
salt and pepper to taste
grated Pecorino Romano for sprinkling at the table

Wash and slice kale in 1 inch lengths and drop into well salt-salted water.
Cook for 7 t 10 minutes.  Drain and set aside.

In a large skillet saute' shallots and garlic slowly in olive oil until shallots are tender.  Add drained cooked Kale and cooked turkey sausage. Set aside.

Cook PASTA according to directions. Drain and add to kale/ olive oil mixture. Toss thoroughly to blend all .

Toss and sprinkle with cheese.

*4/20/12 original
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