Prep 5 mins
Cook 20 mins
This is one to convert the "I don't care for greens" crowd with. Everyone in the house devours it and I bring the left overs to those who need to be converted to some good for you greens!
- 1 bunch kale (or whatever fresh greens you have)
- 1 lb whole wheat pasta (a short stubby shape that can hold some sausage, greens and sauce, like small shells or spirals)
- 1 lb sausage (I use spicy)
- 3⁄4 cup chopped leeks (onion-type vegetables, whatever you've got) or 3⁄4 cup regular onion (onion-type vegetables, whatever you've got)
- 1 dash hot pepper flakes (if you like it hotter)
- 2 -3 garlic cloves, minced
- 1⁄4 cup good white wine (Pinot Grigio goes great to have with the finished product as well!)
- 1 1⁄2 cups cream, whole milk or 1 (12 ounce) can fat-free evaporated milk, shaken
- 1⁄3 cup grated parmesan cheese
- 1 tablespoon grated parmesan cheese (per serving to sprinkle on top before eating)
- Bring a large pot of water to a boil, salt it and plunge the kale or other greens in, just until they turn bright green (around about 2 min or less).
- Fish the greens out with tongs and put in a colander to drain.
- Cook the pasta in the same water that you cooked the greens in until it is al dente.
- Drain and save 1/2 cup of the cooking water, though I hardly ever need this.
- Meanwhile, heat a large skillet and add the sausage.
- Throw the chopped onions, minced garlic and hot pepper flakes on top of the sausage and chop and mix using a large spatula until the sausage is separated into small crumbles and it, as well as the onion, is cooked. The onion should be translucent, not brown.
- Add the white wine and let most of it boil off.
- Add the cream or milk and boil that down until thickened, about 5 minutes or so.
- While that's boiling, chop the greens and then add them to the thickened sausage mixture.
- Finally, throw in the pasta and Parmesan and toss well.
- Thin with the reserved pasta water if it seems to need it.
- Serve with extra Parmesan.