Fettuccine with Sausage and Kale

Ingredients

• Romano cheese

  ½ cup, grated or 50g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Turkey sausage

  Fresh, raw

  1 lb or 436g

• Whole wheat pasta

  Dry

  8 oz or 227g

• Kale

  Raw

  4 cup, chopped or 268g

• Chicken broth

  Soup, canned, ready-to-serve

  ⅔ cup or 160g

Directions

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

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