- 1 package pasta, something small and squiggly (use half-package for less carbs)
- 2 Tbsp olive oil
- 12 oz. chicken sausage
- 2 Tbsp butter
- 2 cloves garlic, minced
- 8 oz. chopped kale (~1 bunch)
- 8 kalamata olives, chopped
- 1⁄4 cup grated Parmesan
- 1⁄4 tsp crushed red pepper
Cook pasta according to package; drop the pasta before before beginning next steps. Remember to reserve some pasta water.
Slice chicken sausage, and saute in a large pan with olive oil.
When sausage is browned, add garlic & butter and cook for one minute more.
Add chopped kale, olives, and ~1 cup pasta water to pan with sausage. Lower heat and cook, stirring occasionally, for 2-3 minutes until kale is wilted and has shrunk to an impossibly tiny size.
Remove pan from heat, stir in the cooked & drained pasta, and allow to cool for a few minutes while stirring occasionally. I usually transfer to a separate large mixing bowl at this point (unless the pan you cooked in is truly gigantic).
Once the pasta has cooled, add grated Parmesan, red pepper, and salt/pepper to taste. Stir to combine; ideally the Parmesan should coat the pasta but not melt. Optionally drizzle in a little additional EVOO for extra flavor. Serve immediately.