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152. Farfalle Pasta with Italian Sausage and Kale

This is loosey-goosey, no real set measurements or ingredients, but I do this:

Boil big pot full of water for 1 lb farfalle

crumble and cook until browned in separate big pot about 1/2 to 3/4 pound Italian sausage, drain on paper towels, set aside

Add olive oil, chopped shallots, garlic, red pepper flakes, lemon zest, pinch salt to empty sausage pot, cook for a few minutes

add 1-1/2 to 2 cups chicken broth (may be low sodium) and a little white wine, bring to bubbling then simmer uncovered

add back in browned sausage

add farfalle in separate boiling pot to cook

Add a pretty huge amount of washed cut-up kale (it cooks down to nothing) to either simmering sausage pot or to boiling pasta pot, however you want to get that kale cooked

once kale is fairly well cooked/soft and pasta is al dente, drain pasta and combine the sausage, kale, and pasta, maybe the juice of a half lemon, definitely some fresh parmesan

I didn't say it was one-pot clean-up. Also you could use spinach or other greens.