1 large bunch of kale, stalks trimmed and quartered crosswise (can also use swiss chard, broccoli rabe, or dandelion greens)
16 oz. penne pasta
3 tbsp olive oil
1 lb hot Italian pork sausage, casings removed
3 garlic cloves, minced
pinch of dried crushed red pepper flakes
¼ cup freshly grated Parmigiano-Reggiano
½ tsp freshly ground black pepper
Instructions
Boil large pot of salted water. Add kale and cook for about 5 minutes. Strain kale, reserving all the cooking liquid. Set aside.
Cook pasta in same pot of boiling water until al dente. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, in large heavy skillet, heat the oil over a medium flame. Add sausage and cook, breaking up with spoon until the sausage is brown and juices form, about 8 min. Add garlic and red pepper flakes and saute for 30 seconds. Add kale and toss to coat.
Add pasta and enough reserved cooking liquid, ¼ cup at a time to moisten. Stir Parmigiano-Reggiano, salt, and pepper in to taste. (Depending on the size of your pots, it may be easier to combine all the ingredients together in the large pot you cooked the pasta in.)
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2012/09/penne-with-spicy-sausage-and-kale/