1. Bring a large pot of water to a boil, salt it and plunge the kale or other greens in, just until they turn bright green (around about 2 min or less). 2. Fish the greens out with tongs and put in a colander to drain. 3. Cook the pasta in the same water that you cooked the greens in until it is al dente. 4. Drain and save 1/2 cup of the cooking water, though I hardly ever need this. 5. Meanwhile, heat a large skillet and add the sausage. 6. Throw the chopped onions, minced garlic and hot pepper flakes on top of the sausage and chop and mix using a large spatula until the sausage is separated into small crumbles and it, as well as the onion, is cooked. The onion should be translucent, not brown. 7. Add the white wine and let most of it boil off. 8. Add the cream or milk and boil that down until thickened, about 5 minutes or so. 9. While that's boiling, chop the greens and then add them to the thickened sausage mixture. 10. Finally, throw in the pasta and Parmesan and toss well. 11. Thin with the reserved pasta water if it seems to need it. 12. Serve with extra Parmesan. ---------------------------------------------------------------------------
Nutrition
Ingredients
