Thursday, July 02, 2009

Sausage with Kale and Beans

We got some kale from our CSA  Comm-unity Sup-ported Agri-culture group and made something around it.  We find that kale is a pretty sturdy green and can take more cooking than, say, swiss chard.  So, put the kale, chopped, in a sauce pan with 1C of water and simmer for about 10 min, the drain it and set aside.  Brown your favorite link sausage in 2T olive oil and near the end of browning, add 3 cloves minced garlic.  Continue to saute until the garlic is just brown.  Then add3T tomato paste mixed with 1C water, and 1/3C chopped kalamata olives, cover and simmer until the sausage is done.  Toss in the kale and a 14 oz. can cannellini beans which have been drained.  Toss the mixture to heat through.  Serve with a crusty bread and a wine of your choice; either red, rose or white will work.



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