Given that I almost always have a bunch of kale or a head of spring greens in my fridge it’s a wonder I don’t eat more of them. I can’t often sneak a bit into a meal without my dear other half noticing and attempting to pick it all out. Such are his veg-phobic ways. I know it’s bordering on heretical to admit this, but the majority of our greens are bought for the rabbits.
It’s a real shame because I’m really quite fond of greens. In an effort to eat more, I decided to combine (disguise) them with two of my husband’s favourite foods – sausages and pasta. I expected him to say I’d spoiled the pasta and sausage by adding vegetables but both our plates were cleared. More than that, he was making appreciative noises so I’m calling this a success.
Sausage and kale pasta
- 150g dried short pasta
- 3 herby sausages
- 1 shallot, diced
- 2 handfuls of kale or spring greens, chopped (remove the tough stem)
- ½ tsp dried thyme
- 200ml vegetable stock
- 50ml white wine
- 50ml double cream (optional)
- 25g parmesan, finely grated
- pepper and salt
Boil water in a large pan and cook the pasta according to the instructions on the pack.
In the meantime place a large frying pan over a medium heat. Remove the sausages from their skins and crumble the meat into the hot pan. You may need to add a little oil if they start to stick.
Add the shallot, kale and thyme and stir.
Once the shallot starts to go translucent, pour in the stock and wine and simmer for 5-8 minutes until the kale is soft and the liquid has reduced.
Stir in the cream and parmesan. Taste and add seasoning if necessary – I added plenty of black pepper but no salt as the stock and cheese are salty enough.
Drain the pasta and stir in the sauce and serve immediately.