Sausages with Kale and White Beans
September 2007, pg. 98
This bear I live with loves kale. He has decided that there is no better food for bears than kale. And so, I have to eat lots of kale whether I like it or not. As it happens, I have made variations on this dish a number of times. Usually I make it in the super-lazy-everything-in-one-pot pasta method which involves ground sausage instead of fat little links.
As it turns out this recipe made a nice change for serving. See how pretty?
This recipe was such a hit that the bear has demanded I make kale in this method at least once a week since I first made it – I don’t include the sausage when I am making it as a side dish. The white wine vinegar adds an excellent tang that in the past I tried to get by using lemon juice. The one exception I made with this recipe was adding about a cup of chicken broth during the wilting phase. It’s something I carried over from my previous kale and pasta adventures and I think it just makes it a little more savory. I would say that I would keep this recipe on hand for the future, but it is so easy and I have already made it so many times I have it memorized!
AND (bonus!) by keeping it all separate from the pasta we were serving it on, I was able to turn the leftovers into a pretty tasty soup the next day. I had to add more kale, of course, but I just used a box of the frozen stuff which seems to be a decent soup alternative. Basically, I diced up carrots, onions, and celery and cooked them over medium heat until they softened a bit, then I added in the remaining sausages which I had diced up and added in that box of frozen kale and another can of cannellini beans followed by enough chicken stock to cover everything. And voila, soup!!!
Yep, this one is a keeper for sure. Next, I’ll be making Turkey and Vegetable Hand Pies and Garlic-Roasted Tomatoes!