I’m sorry, I have just not been able to get on the kale train.
I’ve tried. More than once. I want to like it, I know it’s supposedly good for me. It’s been in every damn recipe in Bon Appetit for what feels like a year. It’s like olives- I WANT to like olives. I feel as though I SHOULD. But no. They are foul.
In fact, this is pretty much how I have felt about it:
Jim Gaffigan= hysterical.
BUT, I got a big bunch of kale in my produce basket this week, so guess what the Ingredient of the Week is? Yep, you guessed it.
In fact, I’m betting that there is going to be one family law lawyer out in Denver, CO who is going to be highly amused at this recipe, considering the fact that I called her a “hipster” after she waxed poetic about green kale smoothies, and how-you guessed it- “you can’t even taste it.”
I didn’t know what to do with it, so I threw it in a creamy sausage pasta sauce. The sauce itself was a new one for me, but I decided to take the sauce and adapt it for this experimentation in getting rid of this leafy green. I figured that sausage would have enough flavor that it would and could mask any of kale’s… taste.
“You can’t even taste it.”
- 2 T butter
- 1 T olive oil
- 1 large carrot, diced
- 2-3 ribs celery, diced
- 2 shallots, minced
- 1 lb Italian sausage
- 1 large bunch kale, stems trimmed out and discarded, roughly chopped
- 1 cup milk
- 1 can diced tomatoes
- 2 T tomato paste
- ½-14 oz. can tomato sauce
- 1 lb. short hollow pasta, like ziti.
- In a large heavy pot over medium heat, melt together butter and olive oil. Add carrot, celery and shallot until softened, 5 minutes. Add sausage to skillet, cook until browned. Stir in kale. Add milk and tomato paste; once milk is simmering, add diced tomato and tomato sauce. Cook over medium-low heat until sauce is thickened and creamy, and kale has softened (30 minutes).
- Cook the ziti in a large pot of boiling, salted water. Top with sauce and serve.