Joanne Weir used to work at Chez Panisse and now teaches cooking classes in the city.
We all agreed that it is a keeper!
Ms. Weir’s original recipe calls for broccoli rabe, but kale makes a perfectly fine substitution.
Elise Bauer
The kale accents the flavors of the sausage and cheese.
Add the pasta and cook as directed on the package, until al dente.
(Can use chicken stock instead for added flavor).
Elise Bauer
Add the kale or rabe and cook for 8 minutes, or until tender.
Strain and set aside.
Heat on medium heat and gently cook until lightly browned, about 8 minutes.
Use a slotted spoon to remove the sausage from the pan to a bowl, set aside.
Add the chopped green onions to pan, saute until soft.
Add garlic and cook for a minute more.
When pasta is done, drain and add to the pan with the green onions.
Add the sausage and kale (or rabe) to the pan and toss to combine.
Sprinkle with Parmesan cheese.
Add chile pepper flakes to taste.
Note: You might want to try experimenting with adding some sauteed bell pepper.
