Kale With Sweet Sausage Food

SAUSAGE, KALE, AND SWEET POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add hot sausage, mild sausage, salt, and pepper; cook, breaking up sausage with the back of a wooden spoon, until no longer pink, about 5 minutes.
• Stir onion and celery into the pot; cook and stir until onion is soft and translucent, about 5 minutes. Stir in garlic until fragrant, about 30 seconds. Add chicken broth, sweet potato, and bay leaf. Bring to a boil; cook over medium-high heat for 10 minutes.
• Stir great northern beans and diced tomatoes into the pot. Cook until beans are heated through and sweet potato is soft, about 10 minutes. Add kale; simmer until wilted, about 5 minutes.

KALE WITH SWEET SAUSAGE

Steps:

• In a large heavy-bottomed pan with a tight-fitting lid, cook sausage over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes; using a slotted spoon, transfer to a paper-towel-lined plate to drain. Set aside.
• Add kale to pan in two or three batches, waiting for one batch to wilt before adding the next. Cook over medium until bright green, about 1 minute. Add 1/2 cup water. Reduce heat to medium-low; cover, and simmer until tender, 15 to 20 minutes, stirring once or twice. Uncover; cook until most of the liquid has evaporated. Stir in vinegar; season with salt and pepper. Serve topped with sausage.

CREAMY KALE AND PASTA WITH SWEET SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gemelli at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Add tomato, onion, and garlic; saute for 3 minutes. Pour in chicken broth and scrape the bottom of the pan to deglaze browned bits. Add kale and cook, tossing occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper.
• While kale is cooking, reserve 1/2 cup pasta water, and drain pasta. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly with a whisk, for 1 minute. Pour in milk slowly while whisking vigorously to smooth lumps. Season with salt and pepper and continue to cook until mixture begins to bubble and thicken, 7 to 10 minutes. Add reserved pasta water to reach desired consistency as needed. Remove sauce from heat.
• Pour sauce into sausage mixture, add drained pasta, and toss to evenly coat. Serve warm topped with Parmesan cheese.

PENNE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.

KALE AND SAUSAGE SAUTE

Steps:

• Stem the kale and chop into smaller pieces.
• Slice the onion and chop up the bell pepper and carrots. Cut the turkey keilbasa sausage into 1/4 inch rounds.
• Heat oil in a large saucepan, or a large fry pan with high sides.
• Add the garlic to the pan and let saute for about 30 seconds.
• Add the onion, carrots, and bell pepper and cook until the onion becomes somewhat translucent and the other vegetables tender, about 5-7 minutes. Stir frequently so nothing burns.
• Add the turkey keilbasa sausage and saute a minute more.
• Add the kale and gently toss so that the other cooked vegetables become incorporated. Cook about 2-3 more minutes, just until the kale starts to become tender and slightly wilted.
• Warning. Don't cook the kale too long or it will become tough and chewy. YUCK!
• Sprinkle it with salt and pepper to taste.
• Enjoy!
• You may need more olive oil, and you can add more or less of any ingredient you like.