1bunch lacinato kale, rinsed, stems removed and coarsely chopped
1cupheavy cream
Kosher salt and freshly ground pepper
1/2cupgrated Parmesan cheese
Instructions
Cook the pasta al dente in heavily salted water.
Make the breadcrumbs by melting the butter in a large skillet over medium heat and adding half the garlic. Cook for 1 minute, and then add panko breadcrumbs to toast, stirring frequently. Remove from pan and set aside.
Make the dish in the same pan, by wiping it down and adding a drizzle of olive oil. Then add the sausage, breaking it up with the back of a wooden spoon and cooking until browned and cooked through. Transfer sausage to a plate (leaving the fat in the pan).
Add the remaining garlic to the pan and cook for 1 minute. Add the kale and cook for a few minutes until it starts to become tender, stirring frequently. Then add the cream. Turn down the heat, season well with salt and pepper and continue to simmer for a few minutes until sauce thickens.
Add the sausage back along with the cooked pasta and warm through before removing from the heat and sprinkling in the grated Parmesan. Taste for seasoning.
Serve with a sprinkle of garlic breadcrumbs and more Parmesan on top.
Notes
Lacinato kale is also called cavolo nero, Tuscan kale, Italian kale, dinosaur kale, flat kale among other names.
Optional add-in ideas: a little tomato (sauce or sun-dried), bell pepper or eggplant, or sprinkle in red pepper flakes for heat. Just consider how long the add-in will take to cook and plan accordingly.