Despite the shenanigans of the past week, it seems that nothing is ever so stressful that it puts me off my feed! Thank goodness for our winter CSA, and relationships with local farmers. Instead of completely reverting to processed junk food during trying times, I can still make satisfying comfort food using healthful ingredients. My waistband may not know the difference, but at least my liver should be grateful that I’m pigging out on seasonal and chemical-free food. This concoction was inspired both by an old stand-by of mine from my misguided high-carb youth, and a recent kale-and-bacon recipe from Things My Belly Likes.
What could be more comforting during these cold, wet days of winter than a warm meal based on pork, cheese, and pasta?
Brown Rice Pasta with Sausage and Kale
Heat some olive oil in a large skillet, brown 1/2 pound of crumbled Italian sausage. Add finely sliced onions and diced mushrooms, and 4 cups of cleaned, chopped kale. (No, it’s not too much kale, trust me!) Add salt, pepper and garlic powder to taste. Toss together, cover the skillet, and turn the heat to low.
In a medium pot, cook 1/2 package of brown rice spaghetti according to directions. Meanwhile, grate 1/2 cup of Parmesan cheese and thinly slice the green stalks of 4-6 scallions.
Drain the cooked pasta, and add a touch more olive oil to coat the bottom of the pot. Toss the pasta in with the sausage/kale mixture until well-coated. Add the scallions and Parmesan. Serve with crushed hot pepper.
This makes a main course for two people. If these two people are extra-hungry, add a fresh salad made of hoop-house greens tossed with oil and vinegar with some finely-chopped fresh winter veggies. If you are really watching your carbs, you could eliminate the pasta entirely, and just add a few more cups of kale to the original skillet (and cut down the housekeeping to just one dirty pot, to boot!)
Enjoy, and stay warm.