Italian Sausage And Kale Recipes

Directions. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking it into crumbles; drain. Transfer to a 5-qt. slow …

Rating: 5/5(21)
Category: Dinner, Lunch
Servings: 8
Total Time: 8 hrs 20 mins
1. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.
2. Transfer to a 5-qt. slow cooker., Add kale, beans, tomatoes, carrots, onion, garlic, seasonings and stock to slow cooker.
3. Cook, covered, on low 8-10 hours or until vegetables are tender.
4. Top each serving with cheese.
Rating: 5/5(5)
Category: Dinner
Cuisine: Europe, Italian
Total Time: 30 mins
5. Cook pasta according to package directions, decreasing time by 3 minutes.
6. Drain, reserving 2 cups pasta water. Toss pasta with 2 teaspoons oil., In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 5-7 minutes, breaking sausage into large crumbles.
7. Add garlic and remaining oil; cook and stir 2 minutes.
8. Stir in kale, salt and pepper; cook, covered, over medium-low heat until kale is tender, about 10 minutes, stirring occasionally., Add pasta and reserved pasta water; bring to a boil.

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Reduce the heat to a gentle simmer and cook for 10 minutes. 6. Crumble the goat cheese to the sauce and whisk until the cheese is melted …

Servings: 6-8
Estimated Reading Time: 7 mins
Category: MAINS, SIDES
Total Time: 1 hr 15 mins
1. Heat the oven to 350 degrees.
2. In a large, heavy-bottom saute pan, heat the olive oil over medium-high heat. Stir in the sausage and cook until browned on all sides and cooked through, about 5 minutes.
3. Add the wine and cook, scraping the flavoring from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Decrease the heat to medium.
4. Stir in the kale, one handful at a time. Cook the kale, stirring it in with the sausage, until it begins to wilt and turn a bright green. Continue adding kale by the handful until it is all added to the saute pan and is just wilted. Do not overcook the kale. Remove from heat and set the pan aside.

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Cook for 3-4 minutes, until the sausage is mostly cooked. Remove with a slotted spoon to a bowl. Elise Bauer. Cook the onions and garlic: Add the onion slices to the pan and increase the heat to high. Cook until the edges of the onions brown, about 3-4 minutes. Add the garlic and cook for another minute.

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This Italian Sausage and Kale Casserole is perfect to eat now or to make-ahead for packed meals. Simply slice it up and toss it in the fridge for the coming week’s pack-and-go lunches! Time to make Italian Sausage and Kale Casserole! Serves 6. Ingredients: 2½ tablespoons ghee, avocado oil, olive oil, or your favorite cooking fat, divided

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Cook the pasta according to the package instructions. Drain and set aside, reserving the water. Meanwhile, heat the olive oil in a large skillet over medium-high heat until hot, then pinch off 1

Author: Ree Drummond
Steps: 4
Difficulty: Easy

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6 anchovy fillets. 3 large garlic cloves, smashed and coarsely chopped. 4 cups Tuscan kale, stems removed, cleaned and cut into strips (**see Notes below) ½ cup chicken stock. ½ cup grated Parmesan cheese plus another ½ cup to sprinkle on finished dish. 2 tablespoons extra virgin olive oil, to drizzle over finished dish.

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Heat oil in a 10-inch cast-iron skillet over a medium-high, tilting pan to coat the bottom. Arrange potato wedges and sausage slices in skillet in a single layer, and sprinkle with 1/4 teaspoon salt.

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Double the oregano, double the Kale, 5 cups Yukon potatoes, no chili peppers, spicy hot Italian sausage, browned onions in a little sausage grease and a little butter, cooked potatoes, sausage, onion, in 3 cups chicken broth until tender.

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Remove casings from sausage if necessary; crumble sausage into medium nonstick saucepan. Cook on medium heat 7 min. or until done, stirring frequently. Remove sausage from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.

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Add sausage and cook until browned. Set aside in a separate bowl. Add remaining two tbsp of evoo to the skillet, again over medium heat. Add kale, white wine, and garlic. Cook until kale is wilted and wine is reduced. Add sausage and combine with kale. Use tongs to mix well. Add rigatoni to kale and sausage mixture.

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Turn off the heat and stir the tomato sauce into the kale sausage mixture. Add half of the mozzarella and stir it into the sauce. Put ⅓ of the sauce at the bottom of a oven dish. Place a layer of lasagne sheets on top. Scoop again ⅓ of the sauce on the lasagne sheets. Put the rest of the lasagne sheets on top.

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Deglaze pan. Immediately add the chicken broth and use a wooden spoon to scrape any brown bits from the bottom of the pan. Bring to a boil and simmer. Add kale. Add chopped kale and sausage back into the pan and simmer. Add cream cheese. Turn soup off and immediately ladle out 2 cups of hot broth into a blender.

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Italian Sausage – The sausage and the posole provide the majority of flavor for this soup; therefore, if you change the sausage, you might need to change the seasoning. The fennel is added as a complement to the Italian sausage. If you go with a Bratwurst, you could omit the fennel seed.

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Drain. Return pasta to the stockpot and add the sausage, garlic and kale. Gently toss to combine until the kale is dark green and slightly wilted. Pour half of the pasta into a greased 11×7-inch or 9×13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top.

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Italian Sausage and Kale come together in a rice bowl for a quick and easy, but hearty and delicious, skillet meal! It’s been an interesting year for weather, here in the Northeast. It was a cool summer, and now we have a warm September – it’s been in the 80s all week (and the 90s yesterday!) but this time last month was in the 70s.

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