Makes 4 servings


1 pound dried pasta (any short pasta like campanelle, fusilli or orecchiette works great)

1 pound chicken sausage, casings removed (see note)

2 tablespoons olive oil

1 teaspoon hot pepper flakes (optional)

4 cloves garlic, sliced

1 bunch kale (or swiss chard), stems removed and cut into 2-inch pieces

Salt and pepper

1-2 tablespoons olive oil for drizzling

Fresh grated Pecorino Romano (or Parmesan) for serving


1. Heat a pot of salted water to a boil. Cook pasta to al dente and drain, reserving 1 cup water.

2. Meanwhile, in a large skillet, heat oil over medium-high heat and brown the sausage, breaking it up as it cooks, about 5-7 minutes.

3. Add the garlic and hot pepper flakes, stirring until fragrant (about 1 minute more).

4. Add the greens and toss/stir until the color brightens and they are all wilted (about 3-5 minutes depending on what type of greens you're using).

5. Season with salt and pepper, drizzle with additional olive oil, and set aside.

6. Toss the greens with cooked pasta and 1/2 cup reserved water (add more if the mixture seems too dry). Taste for salt and pepper, garnish with cheese, and serve.

Note: This recipe works with any kind of sausage you like.

- From Kensington Quarters head butcher Heather Thomason

Per serving:

836 calories; 37 grams protein; 68 grams carbohydrates; no sugar; 46 grams fat; 179 milligrams cholesterol; 918 milligrams sodium; 1 gram dietary fiber.