Fusilli with Tuscan Kale, White Bean & Sausage Ragu

It’s an eternal question: “What the heck do I do with ALL this kale?”. As we enter the transitional summer shoulder season AKA the best month of the year otherwise known as September, farm share and CSA boxes are in plentiful supply of veg enthusiasts’ favorite cruciferous greens. If your kitchen is bursting with kale (really, any kind), this is the perfect recipe to use it up in a super delicious, non-smoothie or crappy half baked ‘chip’ sort of way. Thick Fusilli pasta tossed with a luxe ragu of browned sausage bits, creamy white beans and wine drenched kale is then topped with a mountain of lightly shaved fresh parmesan cheese- this kale is a blessing, not a curse! (*chef’s tip*: use the handmade dried pasta here, not the factory spirals. the Fusilli should be thick and long, like twisted fingers).

The most tedious task related to the preparation of kale is removing the leaves from the stalky center rib. You can use a knife and make a V-cut on either side, or, firmly grip the bottom of the stalk with your thumb and index fingers, and pull backwards up the rib with your other hand. Make sure to wash the kale leaves thoroughly, as there tends to be a lot of dirt, sand, and gritty stuff that likes to cling on desperately for the ride. I usually will chop the leaves, submerge them fully into a bowl of room temperature water, swish everything around a bit, and then let the leaves sit for a couple of minutes in the water. All the gunk should sink to the bottom, and you are free to dry the clean chopped kale in a salad spinner.

Fusilli with Tuscan Kale, White Bean and Sausage Ragu

4 servings

·       2 Bunches Tuscan Kale (about 6 cups leaves: cleaned, ribs removed,
roughly chopped)

·       ½ sweet yellow onion, finely minced

·       1 clove garlic, finely minced

·       4 sweet or hot Italian sausages, removed from casings (about 12 oz.)

·       15 oz. can white Cannellini beans, rinsed

·       ½ + ¼ c. dry white wine

·       ½ c. chicken stock

·       2 Tbs. olive oil

·       1 tsp. honey

·       1 lb. dry Fusilli pasta

·       kosher salt, as needed

·       ground black pepper, as needed

·       freshly grated Parmesan cheese, as desired

1. Heat 2 Tbs. olive oil in a medium sized Dutch oven over low heat. When the oil is warm, add the minced yellow onion and give a good stir. Cook the onion for 3-4 minutes over medium-low heat until tender. Add the minced garlic, and cook for about 1 minute until fragrant. Season with a pinch of kosher salt (about ¼ tsp).

2. Add the Italian sausage (casings removed) to the onion and garlic, and cook over medium-low heat. Season with ½ tsp. kosher salt. Allow the sausage to cook until deeply browned, stirring occasionally, about 8 minutes or so.

3. Deglaze with ½ c. white wine, scraping any brown bits off the bottom of the pan. Cook for 2-3 minutes still over medium-low heat.

4. Stir in the kale, coating the leaves with the sausage mixture, wilting them a bit. Add the white beans, ¼ c. additional white wine, ½. c. chicken stock, 1 tsp. honey, and ½ tsp. kosher salt. Give everything a good stir, and place the lid on the Dutch oven. Cook over low heat for 10-12 minutes.

5. Meanwhile, cook 1 lb. Fusilli pasta in salted boiling water 2 minutes less than package instructions. Reserve 1 c. starchy pasta cooking water, and then drain the pasta.

6. Toss the cooked Fusilli along with the 1 c. reserved starchy pasta water into the pot of Kale, White Bean, and Sausage Ragu over low heat for 2-3 minutes, until all of the pasta is well coated in the sauce. Serve in heaping portions topped with freshly grated Parmesan cheese.