I must say: I’ve been loving on the kale lately. The bunch I bought the other day to make chips with has also made its way into some chicken salad and into some omelets. And clearly, I’m not the only one loving on the kale:
I promise I won’t turn this site into “CrossFit York Eats KALE.” However, here’s one more creative way to use kale (or spinach, if you prefer).
1 lb fresh sausage (hot or mild) [Mine is pork sausage from the butcher. Deeelish.]
about half a large bunch of kale, washed and de-ribbed [a bag of baby spinach works just as well if you’ve already eaten all your kale]
1 large can of diced tomatoes with basil and garlic
In large saucepan, cook the sausage. Drain excess oil. Add tomatoes and simmer for 10 minutes. Add kale/spinach. Cook 3-5 more minutes, until the greens are wilted to your liking. The kale takes a bit longer to wilt than the spinach, I’ve found.
The greatest thing about this dish is its versatility. Leftovers are absolutely delicious scrambled with an egg or two; you can also serve it over the top of spaghetti squash. I have also added mushrooms and zucchini squash for some added excitement.