Wednesday, April 9, 2014

Leek, kale raab and sausage pasta

We got kale raab in our box this week. I'd never had it before, and it's like a mix between kale and broccolette. I thought it would go well in a pasta, and I had some chicken sausage that had garlic and spinach in it, some fresh leeks, garlic, olive oil and Parmesan cheese. That's all that was needed for a delicious and quick meal!

Leek, Kale Raab and Sausage Pasta
1 package chicken sausage, sliced into coins
2 leeks, sliced in half lengthwise and then crosswise
1 bunch kale raab, sliced
10 cloves of garlic (trust me on this one); 5 sliced thinly, 5 smashed and peeled, but not sliced
Olive oil
1 lb. pasta (I used a corn pasta)
1/3 - 1/2 cup Parmesan cheese
Black pepper

1. Bring a large pot of water to boil. Salt the boiling water. Cook your pasta according to package directions. I used a penne.

2. Meanwhile, in a small pot on low heat, warm 5-6 tbs. of olive oil. Add the 5 smashed and peeled garlic cloves. Twirl the oil around so the garlic saturates the oil. Leave on the low heat.

3. In a large skillet over medium-high heat, add 2 tbs of olive oil. Then add the leeks and the sliced garlic. Cook for 5 minutes. Add the kale raab. Cook for another 3 minutes. Remove the veggies into a bowl. **Some freshly squeezed lemon juice would've been lovely to mix into the veggies, but I was out and didn't want to use bottled lemon juice...that would not have been good!** Add the sliced sausage and cook until brown and golden. Add the veggies back in until they are all warm.

4. In a large bowl, mix the pasta and the veggie/sausage. Add the garlic oil (minus the smashed garlic cloves - they've given their love) and 1/3 - 1/2 cup of Parmesan cheese. This is to your taste. Add lots of black pepper. Stir and serve immediately.

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