This beautiful kale simply had to be a part of our dinner tonight.
After washing the kale and removing the center stem of each leaf, I sliced the kale into thin strips. Two cloves of garlic were sliced and fried until crisp in a generous amount of olive oil, then removed from the pan. I crumbled in a few sweet Italian sausages (squeezed out of their casings) and several pinches of red pepper flakes, then added the kale after the sausage browned.
While the sausage was cooking, I boiled some farfalle in salted water. The cooked pasta was tossed into the kale-sausage mixture, once the kale became tender and bright green. Golden garlic crisps and shaved parmigiano cheese topped each bowl of pasta.
