Kale is a versatile and nutritious green leafy vegetable that is easily found at the supermarket for a low price. I’m more drawn to cooking with kale in the fall and winter months, mainly because it’s a winter vegetable. After a busy day at work and trying to get my son to get his homework started, I wanted to make something easy that wouldn’t require a lot of thought. Getting Grant to eat kale would be no easy task but I knew that my Southern husband would love it.
Besides the anti-oxidant properties of kale that keep inflammation down and our immune systems strong, it also is a significant source of vitamin A, vitamin K, vintamin C, and vitamin B-6. Green leafy vegetables are so important for runners. Don’t forget to make them a regular part of your diet.
- 2 cans of diced tomatoes
- 4 garlic cloves, finely minced
- 6 chicken sausages, sliced and cut in half
- 1 tbs of extra virgin olive oil
- 1 large bag of pre-washed kale
- 1 medium vidalia (sweet) onion, sliced
- 1 red bell pepper, sliced
- a dash of dried thyme
- a dash of freshly ground nutmeg
- dash of red pepper flakes, to taste
- salt and pepper to taste
- 1 lb of thin spaghetti
- 2 large carrots, peeled, sliced lengthwise and cut in 2-3 inch length pieces
- parmesan cheese, grated
In a large stock pot, prepare water to boil for the spaghetti.
Meanwhile, in an extra large deep pan with olive oil, saute garlic, onion, carrots, red pepper flakes, and red peppers on medium heat for about 8-10 minutes. In a smaller separate skillet, cook the sausage on high heat, flipping sides once after about 3-5 minutes. You don’t have to cook the sausage in a separate skillet than the vegetables. I choose to cook it separately because I don’t like the added oil in this dish.
Add spaghetti to boiling water.
To large pan, kale, diced tomatoes, nutmeg, thyme, and salt and pepper to taste. Then add back in the sausage. Cover and simmer for about 15 minutes.
Serve over spaghetti and top with parmesan cheese