I wrote all those ‘kales’ to a song in my head. CAN YOU HEAR IT?
So. Kale. It is a miracle plant. It produces, and produces, and produces. It is a produce producer. Get it? Because it is produce?
Yeah, yeah, forgive me…I’m tired guys. As I write this I am struggling through some epic Whole30 cravings and I don’t WANT ANY MORE KALE EVEN THOUGH IT IS GOOD FOR ME I WANT A BOWL OF CEREAL AND SOME ICE CREAM AND SOME PIE.
Last night before I went to sleep I found myself watching short videos on the Food Network because GLUTEN-Y FOOD!
I miss gluten.
And dairy.
And sugar.
And carbs.
BUT ENOUGH ABOUT ME, LET’S GET TO THE KALE.
Kale has been a workhorse in our house this summer, and Sister and I have thoroughly enjoyed going out to the garden and snipping off leaves and filling literally bags and bags with our haul.
Yes, Claire, I know, I know. YOU’RE the one who goes out and harvests it. In a future post I should discuss how I love to dig, plant, weed, grow, and photograph the plants…but for some reason I lose interest right around the time they’re ready to be eaten? Hmm.
This is our favorite recipe, which is loosely based on one over at Epicurious, but is also different because it has evolved over time and also because of our laziness. Now, I don’t like things with sausage with few exceptions: one being my mom’s spaghetti sauce (HI MOM) and another being THIS RECIPE SO MAKE IT, OK?
- Boil water. Add pasta to water. Preferably shells or something that can hold onto the sausagey/kaley/cheesey yumminess coming your way.
- Buy Italian Sausage–remove from casings, break it up, and brown it in a pan
- Add a little bit of chicken broth to that pan.
- Chop up the kale FINELY (or else it gets too clumpy later); add it to the browning sausage.
- Drain the pasta, setting aside some of the starchy pasta water.
- When everything is cooked, stir it all together and then add more grated parmesan cheese than you think you could possibly need (I miss cheese), and then ADD MORE.
- Add some of that starchy pasta water and stir over high heat for like…a minute…
It should be saucy, delicious, fragrant, kale-y, cheese-y, and mmmmmmmm the best meal of summer. We have made it at least once a week!
AND FINALLY: there have been a lot of capital letters in this post and, frankly, you can and SHOULD read it as if I am yelling at you. Know why? No carbs or sugar have entered my body in a few days and I’m currently at the place where I’m kind of internally rage-y about that. Whole30 for the win!!
Now, MAKE THIS RECIPE AND EAT IT AND LET ME KNOW HOW IT GOES.
🙂
PS: the video below is of a caterpillar on a kale leaf, don’t say I didn’t warn you
Alex's Garden Studio 