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Winter Kale Pasta W/ Turkey Sausage (Video)

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It’s cold and rainy here in So.Cal, so I was in the need of some comfort food.  I wanted to use up some Kale and so here’s what I came up with…  Let me know what ya think!

Winter Kale Pasta W/ Turkey Sausage

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 lb. of whole grain pasta
  • 3 links hot turkey sausage, removed from casings
  • ½ red onion, chopped
  • 4-5 cloves of garlic
  • Pinch of red pepper flakes
  • 2 bunches of kale, stemmed and chopped
  • 1 cup of chicken stock
  • 1-2 tbsp of white whole wheat flour
  • A cup of reserved pasta water
  • ½ cup dried cherries
  • ¼ cup pine nuts
  • A handful of crumbled feta

Directions:

Cook pasta according to the package, reserving one cup of pasta water.

Heat a large non-stick Dutch oven over medium high heat.  Add sausage and break up with a spatula.  Allow sausage to cook for about five minutes or until it is no longer pink.

Push sausage to one side and add one teaspoon of olive oil along with the onions, garlic, red pepper flakes, and a pinch of salt and pepper.  Combine sausage with veggies and cook for another three to five minutes.

Add kale and chicken broth to the pot, cover and turn the heat up.  You’ll let this cook about five minutes or so, until all the kale has wilted down.

In the meantime, whisk the flour with a ½ cup of pasta water.  You want to play with this a little, adding some more water and flour until you have a thick, creamy, consistency.

Once the kale is wilted pour the “sauce” in and stir it all together.  Stir in the cherries and the pine nuts.

Serve topped with crumbled feta… Enjoy!!

Nutritional Analysis

Nutrients per 1/6th of recipe; Calories: 511; Total Fat: 14.4g; Saturated Fat: 4g; Cholesterol: 32mg; Sodium: 483mg; Carbohydrate: 70.7g; Dietary Fiber: 14.1g; Sugars: 7.8g; Protein: 27.2g

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20 Responses to “Winter Kale Pasta W/ Turkey Sausage (Video)”

  1. #
    1
    Maya — January 26, 2008 @ 7:59 am

    Hi Dani…
    Another delicious recipe! I love the idea of the flour-pasta water sauce.

  2. #
    2
    Nicole — January 26, 2008 @ 9:00 am

    After watching your other kale video, I tried cooking it for the very first time and my husband and I loved it! I stir-fried it and mixed it with chow mein noodles and some spicy ginger-sesame sauce I made. I didn’t write down the recipe but it was good and I want to start eating kale much more often. This recipe definitely sounds like something I would enjoy! Thanks for all the great info and inspiration to try new things!

  3. #
    3
    Dani — January 26, 2008 @ 4:41 pm

    Maya – Thanks!
    Nicole – Yeah!! I love that you gave it a tried and I’m so happy that you liked it!! Your stir-fry sounds great…

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    4
    Kevin — January 27, 2008 @ 8:23 am

    This pasta sounds really tasty! The use of the dried cherries is really interesting. Bookmarked to try.

  5. #
    5
    Anticiplate — January 27, 2008 @ 10:48 am

    Dani,
    I made Rainbow chard last night for a dinner party, which is very similar to kale. It was so delicious and not as bitter as I thought. I bet you could use the same recipe for kale. You saute an onion in a large pot in olive oil. Then you add the chard stems from one large bunch of chard, coarsely chopped and saute with the onions. Then add 1/4 c. water cover and let cook for 3 minutes. Then you add the chopped leaves and another 1/4 c. water and cover for another 3 minutes. Then you season with salt and pepper and add toasted pine nuts to the top. It is DELICIOUS!

    I love your pasta video! That dish looks satisfying and healthy.

    -Kari

  6. #
    6
    Dani — January 27, 2008 @ 1:30 pm

    Kevin – The cherries add a great pop!

    Kari – Thanks for the recipe! I love Swiss Chard, although I do agree that you could easily sub in kale if you wanted!!

  7. #
    7
    Alyssa — January 29, 2008 @ 2:46 pm

    Is it okay to substitute whole wheat flour with white flour?
    and will not putting in the cherries affect it’s flavour?

  8. #
    8
    Kaman — January 29, 2008 @ 3:29 pm

    I made this for dinner today and it was AMAZING. I love the idea of taking the turkey sausages out of the casings and using it like preseasoned meat. I also did not use whole wheat flour, dried cherries, or the nuts. When I can get my hands on some of those ingredients, I will definitely cook it again. :)

  9. #
    9
    Dani — January 29, 2008 @ 3:59 pm

    Alyssa – You can sub the white flour no problem. As for the cherries, if you skip them this dish will still be yummy!

    Kaman – I’m so glad you liked it…it’s an easy one:)!

  10. #
    10
    Blessy — February 15, 2008 @ 12:12 pm

    Hi Dani,
    Kale was a very new thing to my family. We tried it for the first time with this winter pasta recipe. It was very delicious. I substituted pistachios for pine nuts and raisins for red cherries (as I had only tht with me). This recipe is surely a keeper !!!!

  11. #
    11
    Dani — February 15, 2008 @ 3:49 pm

    Blessy – So glad you liked it!! Isn’t kale yummy?

  12. #
    12
    katy — February 26, 2008 @ 4:40 pm

    I’ve been eating and making a lot of dishes with kale! Last night, I made a kale & carrot sautee and then rolled into the middle of sole fish (like I was stuffing the sole with the kale & carrot sautee!). I’ve also had a super yummy quinoa, kale, dried cherry salad at mani’s!! and tonight, I might try putting kale in a lasagna instead of spinach. :) any healthier way to make lasagna? besides using whole grain lasagna pasta and non-fat cheeses?

  13. #
    13
    Dani — February 27, 2008 @ 8:59 am

    Katy – As for the lasagna, I’d say you’ve got it down! Whole grain noodles, part skim cheese, and pack in some veggies…sounds like a great meal to me:).

  14. #
    14
    Angela — March 22, 2008 @ 4:11 pm

    Dani!

    This recipe is absolutely amazing! With recent changes to the familial unit (my older sister, who used to cook a lot, recently moved out) my mom’s been relying on me to help get meals on the table. I’m not the greatest chef around, but a couple of days ago I tried this recipe and it was a total success!

    There is a really nice soup at the Olive Garden that uses kale…Mom and I have been trying to filch it for, well, forever, haha. It’s got kale, Italian sausage, and potatoes, and the soup itself is a creamy, smooth one. It’s really quite delicious!

  15. #
    15
    Dani — March 23, 2008 @ 7:37 am

    Angela – It sounds like your a great cook and that soup you are describing sounds yummy!

  16. #
    16
    Dani — March 1, 2009 @ 4:04 pm

    Yum!!! I just finished making and trying this recipe for the first time and loved it! Kale is new to me and this recipe really combined flavors well. I’m not sure if it was the type of turkey sausage I chose or a little too many red pepper flakes, but it was spicy (which I loved). You’re right. Definitely a keeper!

  17. #
    17
    Dani — March 1, 2009 @ 4:33 pm

    Dani – So glad you liked it! Thanks for letting me know:).

  18. #
    18
    L — October 5, 2009 @ 9:40 am

    OMG! This was my first time eating and preparing kale and it’s good. Really enjoyed this recipe. Adding cherries and feta are fantastic. Definitely a keeper. Thanks Dani!!

  19. #
    19
    viviana — February 10, 2012 @ 8:31 am

    Dani
    I just found your sites and I am so excited to find it. I love it :) I want to make this recipe tomorrow fior lunch. I have some lacinto kale (Dino kale) Can I used tghis type of kale? I also don’t have pine nuts or cherries, but i do have raisins and walnuts. Can I use these instead? Please let me know, thank you!!!

    • #
      19.1
      Dani — February 11, 2012 @ 6:05 am

      Hi there! So glad you found me;). YES! LActino Kale will work fine.. as will the walnuts and raisins. I really like how the dried cherries add a tartness that you won’t get from the raisins BUT all in all I think you’ll have a delish final dish!! LEt me know how it goes.

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