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Sausage and Kale over Butternut

Sausage-and-Kale-over-butternut-noodles

Sausage and Kale over Butternut Squash Noodles is tasty a and hearty meal that is easy enough for a weeknight.

I love dark leafy greens and sausage together and there are so many wonderful combinations! For this recipe, I used baby kale because I made it on a weeknight and baby kale cooks in a snap. You could use grown-up kale if you prefer, just cover the pan and simmer until it softens a bit.

Sausage-and-Kale

This recipe is served over butternut squash noodles. Did you know that you can use your spiral slicer on butternut squash? That’s right folks! Introducing… Bunoodles!

Butternut-Squash-Noodles

For instructions, check out my recipe for Butternut Squash Noodles.

You could also serve your sausage and kale over Cauliflower Rice.

cauliflower rice

My kids love this recipe!  It's a great way to get them to eat their veggies!

Sausage-and-Kale-over-Butternut-Noodles

Sausage and Kale over Butternut Noodles

Servings: 8

Ingredients

  • 1 Tbsp olive oil
  • 1 & 1/2 lbs sweet Italian sausage could use pork, turkey, or chicken
  • Salt and pepper to taste
  • 1 chopped sweet onion about 1 1/2 cups
  • 8 oz. of baby kale I used a package that was pre-washed because I’m lazy
  • 2 garlic cloves minced
  • 1/2 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.

Instructions

  • 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.
  • Add the chopped onion and cook for about 3-4 minutes, until the onions soften and become translucent.
  • 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.
  • Add the garlic and cook for another minute, being careful not to burn it.
  • 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.
  • Add “bunoodles” to the pan, toss and serve.
  • Garnish with grated Parmesan cheese if you like.

 

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4 comments on “Sausage and Kale over Butternut”

  1. I just made this and I am super impressed! Even my diabetic picky husband told me to put this on the "make again soon" list.

Hi, I'm Caroline

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I love adding a whole, unprocessed and healthy twist to classic recipes.  My food is often grain-free, usually gluten-free, and always unprocessed.

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