Ahem... Whenever Chef D makes this meal, he says something like "Ah, this recipe reminds me of my bachelor days, when I'd make this for just myself. Mmmmmmm...."
and I think two things...
Ha! He's reminiscing about his bachelor days. That makes him sound OLD.
Wait. You made yourself spicy Italian sausage and kale, with crusty bread, all for yourself, while I was living in my own apartment, eating lettuce with canned corn? What happened to stuff like, um, ramen noodles or cereal????
I never actually say that out loud, because really, I'm glad he had all that time to perfect this simple, tasty, sop-up-all-the-juice-with-your-bread meal that I can now enjoy.
Recipe: Kale with Spicy Italian Sausage
by Chef D
(Chef D's favorite part about this dish is that it only uses one pot, making this a super easy dish to cook and clean up!)
- 4 packed cups of washed, coarsely chopped kale*
(we used a mix of russian red and curly. you could also use broccoli rabe, but I don't recommend any other less-sturdy greens)
- 1 medium clove garlic, peeled and minced
- 1/2 tbsp olive oil (optional)
- 2 ripe tomatoes, coarsely chopped (we tend to go with vine tomatoes, but we've used cherry and grape tomatoes also. the only tomato that we will not use in this recipe is a hothouse. bland, watery, blah.)
- 2 links spicy italian sausage (1/2-3/4 of a lb)**
- Parmesan cheese
- Good bread of your choice
*To trim kale, fold the leaf in half, take a sharp knife and slice away the thick stalk (a.k.a rib), then very coarsely chop.
**Note: This dish is also delicious with sweet italian sausage and sausage with fennel. If you're using spicy sausage, be prepared for the dish to be extra spicy, as the kale seems to soak up all the flavor.
Heat pan, cook sausages until cooked through. Remove sausages and let sit.
Reduce heat to low, add 1/2 tbsp olive oil and scrape bottom of pan. Add diced garlic and saute for 1 minute, or until just brown. Add kale and tomatoes, let simmer on low, while tending to sausage.
Slice sausages into 1/2 inch rounds. Add immediately to kale and tomatoes.
Stir to combine in pot, still on low heat. Cover with lid, and let simmer, approx. 5 minutes, or until kale is wilted and tomatoes are cooked down. Stir occasionally, to ensure even cooking.
Divide, sprinkle with freshly grated parmesean, and serve with bread for soaking up the juicy goodness.
This is the first meal we make when kale's in season, and we eat it even more frequently in the fall. The spices from the sausage flavor the whole dish, so no need for adding anything else. You could, if you felt inclined, add a dash of white wine or chicken broth if the tomatoes weren't juicy enough.
I prefer this dish with a red wine, while Chef D enjoys it with a white.
What do you think?