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What's This?

IMG_1333Cook Time: 20-25 Minutes  (slightly modified from The Fresh Market)

  • 1 box Penne pasta, cooked and drained
  • Olive oil
  • 1 pound Italian pork sausage (about 1 links) without casing  (I’ve had good luck with chicken sausage, as well – try what you’d like!)
  • 1 package sun-dried tomatoes (julienne cut)
  • 2 cloves garlic, minced
  • 1/3 c white cooking wine
  • 1/2 cup chicken broth
  • 1 bunch kale (thick ribs removed, chopped)
  • 2 tbsp coconut oil (olive oil also works, but I’m obsessed with coconut oil right now)
  • 1/3 c shredded parmesan cheese

Preparation:

  1. Cook and drain the pasta and set aside
  2. Put 2 tbsp olive oil in a large skillet and heat 2 minutes, then toss in the sausage, breaking up into pieces and cook until no longer pink
  3. Add sun-dried tomatoes and garlic and cook for 1 more minute
  4. Remove from heat and add white wine, chicken broth, and kale, then continue to cook until kale wilted and tender (about 5 minutes)
  5. Combine with pasta
  6. Toss on parmesan and VOILA!

 

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