Well at least my mom and I do. My husband…um… well… he does love spinach, does that count?
But he did admit to liking the incredibly healthy salad that I served at Thanksgiving this year.
(Yes, I am still talking about Thanksgiving recipes – lots of food equals lots of blog post opportunities!)
Thank you Giada for that delicious recipe and the salad dressing – so simple and seasonal!
But as soon as the holiday was over I found myself with lots of fresh chopped kale on hand.
So I did what I always do..
“Just add pasta!” And some crumbled sausage and tomato sauce! And of course some cheese on top, because everything is better with cheese.
This turned out to be an easy, healthy, delicious way to get those greens in for a second round. And you can freeze individual portions for lunches later on.
Just use your favorite sweet or hot Italian sausage – crumbled and browned in a skillet. You don’t need much as a little goes a long way to flavoring the whole thing. I used about 1/3 of a lb of sausage to a 12oz box of tricolor penne and I mixed in a “big can” can of chopped tomatoes. Mix the kale in while the mixture is hot from the skillet, along with some Italian seasoning. Throw in a pinch of crushed fennel seed and some red chili flakes to bump up the flavor. Add the cheese on top and bake in a 350 degree oven till hot and toasty. (20 mins+/-) or cool, cover and freeze.