Linguine With Braised Kale Garlic And Sausage Recipes

BRAISED KALE WITH GARLIC AND RED WINE

Steps:

• Roughly chop the kale leaves into 1-inch pieces, then wash and drain throughly. In a large skillet, heat the olive oil 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper.
• Continue to saute the kale leaves 3 to 4 minutes. Reduce the heat to medium and add the chicken stock. Cover the pan and cook the kale in the stock 5 minutes more. Remove the cover, add the red wine, and continue to braise the kale in the red wine and stock until nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 minutes, at which time the kale should be tender and the liquid cooked off.

LINGUINE WITH BRAISED KALE, GARLIC, AND SAUSAGE

Steps:

• Bring eight cups of water to a boil in a large saucepan over high heat. Remove the Fresh Basil (0.25 ounce) leaves from their stems. Stack the basil leaves into a neat pile and slice very thinly across, and set aside.
• Cut Garlic (2 clove) into quarter inch slices lengthwise, and set aside. Slice Cherry Tomato (5 ounce) in half, and set aside. In a small bowl, mix together one cup of water and Chicken Base (1 package).
• When water comes to a boil, add the Linguine (3 ounce) and cook for 12 minutes. After two minutes of cooking, separate the noodles with tongs and repeat every three to four minutes to prevent the noodles from sticking. Drain into a colander and return to saucepan.
• Meanwhile, heat a large saute pan over medium high heat. Add Olive Oil (1/2 teaspoon) to the pan and swirl pan evenly to coat the bottom. Remove casings from Turkey Sausage (1) and discard. Carefully add sausage to pan and cook for three minutes, breaking up with a spoon.
• Add the garlic cloves and chopped Kale (3 ounce) and cook for two minutes.
• Add a quarter cup of chicken broth, reduce heat to medium low, cover, and simmer for two minutes.
• Add the cherry tomatoes and a quarter cup of chicken broth. Cook for two minutes.
• Add the linguine and toss until the pasta is well coated. Remove from heat and fold in the basil.
• Distribute pasta evenly in the center of two plates. Sprinkle with Crushed Red Pepper Flakes (1/4 teaspoon) and Parmesan Cheese (1 teaspoon).
• Serve and enjoy!

LINGUINE WITH SAUSAGE AND KALE

Steps:

• Boil linguine in salted water to desired doneness, 8-11 minutes; saute sausages in olive oil, over high heat, until lightly browned, 2-3 minutes.
• Add bell pepper, onion, and garlic; saute, stirring, 2-3 minutes until onion begins to brown; add kale and stir until wilted, 1-2 minutes; add broth and stir until boiling.
• Drain pasta and return to pan; add sausage mixture, cheese, salt and pepper; toss to combine and serve.

BRAISED KALE

Steps:

• Heat the oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and stir-fry for 2 minutes. Add the garlic, kale, and stock and cook, stirring occasionally, for 8 to 10 minutes; add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately.
• In a large stock pot, over high heat, add the oil. When the oil is hot, add the onions, carrots, and celery. Saute for 2 to 3 minutes. Add the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for about 2 hours. Remove the stock from the heat and skim off any scum that is on the surface. Strain the stock through a large fine-mesh sieve. Discard the bones and vegetables.

LINGUINE WITH BRAISED GARLIC AND BALSAMIC VINEGAR

Steps:

• In a large heavy skillet heat the 3 tbsp oil oover medium heat.
• Add garlic and lower the heat
• Cover and cook on low for about 5 minutes.
• Uncover and cook until the garlic is barely colored, about 8 to 10 minutes.
• Do not let the garlic brown or it will become bitter.
• Meanwhile, cook pasta according to package directions and drain.
• Remove garlic from the oil and discard if you wish.
• Toss pasta with the oil and add the butter tossing to melt.
• Toss with the cheese and salt and pepper.
• Mix the brown sugar with the balsamic vinegar.
• As you serve the pasta sprinkle each serving with a teaspoon or so of the balsamic mixture.

KALE LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
• Bring water and stock to a boil in a medium pot over high heat. Add kale; reduce heat to low and let simmer, covered, until kale is tender but not mushy, about 20 minutes. Drain and set aside.
• Heat a 10-inch cast iron skillet over medium heat. Add oil to coat. Increase heat to medium-high. Add beef and stir quickly to crumble. Add onion and celery; continue to cook and stir until meat is browned, 5 to 7 minutes. Drain and discard grease.
• Stir diced tomatoes and Italian seasoning into the meat mixture over medium heat until thoroughly warm, about 5 minutes. Add milk, salt, and pepper; stir until blended. Stir in cooked kale. Remove from heat and serve over tossed linguine.