Orecchiette With Kale & Sausage Recipe

Orecchiette with Kale & Sausage Recipe
Yield: Serves 4

For Sauce:
12 oz. mild Italian ground sausage
2 bunch kale, washed, stemmed and chiffonade
1–15 oz. can cannellini beans, rinsed and drained
2 cloves garlic, minced
1 tablespoon olive oil
¼ cup chicken broth
½ cup freshly grated Parmesan
Salt and ground black pepper, to taste

1. In a large skillet, heat olive oil over medium heat
2. Add sausage and sauté until browned, about 3-4 minutes
3. Add garlic and sauté for 1 minute
4. Stir in the chicken stock, white beans and kale and let cook until kale is wilted but not soggy, about 5 minutes. Add additional stock or water, if needed
5. Sprinkle with salt and pepper to taste
6. Remove skillet from heat
7. Toss with cooked orecchiette pasta
8. Top with grated parmesan and serve warm

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