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Sausage and Kale over Butternut Noodles

Servings: 8


  • 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.


  • 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.