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Kale Ragu

Kale Ragu
 

Kale Ragu
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Recipe type: Entree, Grains and Pasta
Author: Adapted by Chef Court from Food Network Magazine
Serves: 6
Made this with our awesome Chef in Training Class at Boys and Girls Club on Cherry Ave. My favorite student comment about this recipe: “I’ve had that whole wheat pasta before and it was gross. THIS is really delicious and flavory.”
Ingredients
  • 1 pound whole wheat rigatoni
  • ½ pound Italian turkey sausage
  • 1 onion, small dice
  • 4 cloves garlic, minced
  • ½ cup sparkling cider (non-alcoholic)
  • 1 cup chicken stock
  • 12 cups kale, stemmed and finely chopped
  • 1 (15 ounce) can white beans
  • 1 lemon, juiced and zested
  • ½ cup parmesan, grated
  • Salt, to taste
  • Pepper, to taste
Instructions
  1. Cook pasta in salted water, drain, reserving 1 cup cooking water.
  2. Brown sausage in a skillet; reserve. Add onion, cook until translucent, about 5 minutes.
  3. Add garlic, cook 1 minute longer.
  4. Add kale, sparkling cider and chicken stock; Simmer, 15 minutes.
  5. Stir in pasta, beans, lemon juice, sausage, cheese and ¾ cup cooking water.
  6. Season with salt and pepper. Top with extra cheese and lemon zest.

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