Orecchiette with Sausage and Kale

🧂 Ingredients

• 1 lb orecchiette
• 5 Tbsp olive oil
• 1 lb spicy chorizo sausage

  removed from casings
• 3 garlic cloves

  minced
• 1 cup chicken broth
• 2 cups kale stems and leaves
• 3 Tbsp butter
• 1/2 cup Parmigiano Reggiano

  grated

Instructions

• 1 Bring a large pot of salted water to boil. Add orecchiette and cook until al
  dente.
• 2 In a medium frying pan add a tablespoon of olive oil and kale stems, cooking
  over medium heat for 2 minutes. Cover with a lid and reduce heat to low, slowly
  cooking the stems so they soften for approximately 8 minutes. The kale stems are
  finished cooking once they are tender but still offer a crunch when bitten into.
• 3 In a large skillet, crumble sausage into the pan and cook, breaking apart with a
  wooden spoon or spatula, until lightly browned. Reduce the heat and add the
  garlic, cook for another minute.
• 4 Add the remaining olive oil, chicken broth, kale, and butter. Stir frequently
  for 4-5 minutes, scraping the bottom of the pan until the sauce reduces
  slightly.

Nutrition Info