This is the yummiest salad. Perfect for a night when you want something seemingly hearty but also fairly light. It’s a good winter salad when you’ve finally reached your soup limit but still want a veggie forward meal. The crumbled sausage adds so much flavor without making it heavy or using very much meat. It can be a side, an appetizer, or a meal. We served it with stuffed portobello mushrooms for a well balanced dinner.
What you need:
olive oil
1/4 lb fresh hot Italian sausage
2 cups lacinato kale, stems removed and chopped
1 lemon
pecorino cheese
3 tbsp pine nuts
salt and pepper
Begin by drizzling a couple tablespoons of olive oil in a pan and adding your sausage over medium heat. Break up the meat and stir occasionally until the sausage is fully cooked. Leave it on a minute or two longer than you normally might so it gets crispy on the edges. Turn off the burner and leave it.
Clean and prep your kale and add to a salad bowl. Empty the sausage pan onto the kale and make sure to get as much of the remaining oil out and drizzle it over the kale while it’s still warm. Give it a good stir so the heat can break down and soften the kale. Cut your lemon in half and squeeze about half the juice out onto the kale. Mix that around.
Now add your pine nuts back to the same pan you cooked the sausage in and toast them for a few minutes over low heat. As soon as they begin to brown remove them and add them to the salad. Now grate as much fresh pecorino over the top as your heart desires and add salt and pepper if need be. Enjoy!
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