Fettuccine with Sausage and Kale

Ingredients

• Parmesan cheese

  Shredded

  ½ cup or 40g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Turkey sausage

  Fresh, raw

  16 oz or 454g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Kale

  Raw

  4 cup, chopped or 268g

• Chicken broth

  Soup, canned, less/reduced sodium

  ¾ cup or 180g

Directions

1. Remove stems and ribs from the kale, then finely chop the leaves.
2. Heat the olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook the sausage, breaking up any lumps with a spoon, until browned, about 5 to 7 minutes.
3. Meanwhile, blanch the kale in a 6-quart pot of boiling salted water, uncovered, for 5 minutes. Remove the kale with a large sieve and drain. Return the cooking water in the pot to a boil, then cook the pasta in the boiling water, uncovered, until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta in a colander.
4. While the pasta cooks, add the kale to the sausage in the skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add the broth, stirring and scraping up any brown bits from the bottom of the skillet. Then add the pasta and 1/2 cup of the reserved cooking water to the skillet, tossing until combined. Stir in the cheese and thin with additional cooking water if desired.
5. Serve immediately, with additional cheese on the side.