If you don’t already have a favorite kale raab, try lacinato kale raab. It’s tender and has lovely miniature lacinato leaves, complete with the bumpy texture that is distinctively lacinato.
1 bunch kale raab
3 tablespoons olive oil
1 tablespoons butter
1 large shallot
4 large cloves garlic
1/2 pound Nash’s Sweet Italian Sausage
1/2 pound shiitake mushrooms
1/4 cup sun-dried tomatoes
1/2 pound pasta, any type — or try quinoa or couscous!
Pinch hot pepper flakes
Sea salt and/or white pepper to taste
Romano or parmesan cheese
Wash kale raab. Cut shallot and garlic cloves into thin slices. Heat olive oil and butter in a larger skillet over medium-high heat. Add garlic and shallots. Add sausage. Sauté until cooked through.
Add sun-dried tomatoes, a bit of butter with shiitake mushrooms and hot pepper flakes. Sauté a couple minutes more, until hot and slightly softened.
Bring a large pot of salted water to a boil. Add pasta and, five minutes before its cooking time is up, add the kale raab. It will seem like too much for the water, but the raab will wilt and cook alongside the pasta. Before draining the pasta and raab, save a small amount of the pasta water and add this to the sausage mixture, scrapping up brown bits from the bottom of the pan. Mix in pasta and raab, drizzle with olive oil and toss to coat until creamy. Sprinkle with grated cheese and enjoy!
We thank Amy Borg for this recipe.