Sausage and Kale over Butternut Noodles
Serves: 8
  • 1 Tbsp olive oil
  • 1 & ½ lbs sweet Italian sausage (could use pork, turkey, or chicken)
  • Salt and pepper to taste
  • 1 chopped sweet onion (about 1½ cups)
  • 8 oz. of baby kale (I used a package that was pre-washed because I’m lazy)
  • 2 garlic cloves, minced
  • ½ cup chicken stock or broth
  • 1 tsp of apple cider vinegar
  • ¼ tsp red pepper flakes
  • 1 tsp ground fennel
  • 2 dashes of nutmeg
  • 2 tsp fresh chopped sage
  • *Garnish with grated Parmesan cheese (optional)
  • I recommend using organic ingredients when possible.
  1. Remove the sausage casings, I find it easiest to just squish the insides right out of the ends. Heat a large wide pan with a tall rim, over a medium burner. Add the olive oil, then brown and crumble the sausage. Salt and pepper to taste, and cook for about 3 minutes.
  2. Add the chopped onion and cook for about 3-4 minutes, until the onions soften and become translucent.
  3. Add the kale, and stir until it is wilted, about 1 minute. It will look like a lot in the pan at first, but it will shrink down.
  4. Add the garlic and cook for another minute, being careful not to burn it.
  5. Add the chicken stock, apple cider vinegar, pepper flakes, ground fennel, nutmeg and fresh chopped sage. Stir and cook uncovered for 2-3 minutes to reduce a bit of the liquid.
  6. Add “bunoodles” to the pan, toss and serve.
  7. Garnish with grated Parmesan cheese if you like.
Recipe by A Whole New Twist at