Spicy Sausage Pasta with Greens

Adapted from Cook for Your Life

INGREDIENTS:

• 1 package whole wheat pasta
• 1 bunch kale
• 1 bunch beet greens and stems
• 1 tablespoon oil
• 5 garlic scapes, sliced into 1/4 inch pieces
• 1 package Tofurky Italian Sausage, cut into 1/4 inch pieces

METHOD:

• Put a large pot of salted water on to boil. 
• Strip leaves from the stalks of kale, discard stalks
• Cut leaves from beat green stems, slice stems and reserve separately
• Wash and chop all leaves, drain
• Put pasta in boiling water; return water to boil for a minute or two
• Add in leaves, return to boil and cook for the remainder of pasta cooking time; drain reserving 1 cup liquid
• In pasta pot, heat oil, add beet stems, garlic scapes and sausage; saute
• Add 1/2 cup pasta water, cover and boil for a few minutes until scapes and stems are tender
• Remove from heat, stir in drained pasta and greens adding more cooking water if needed
• Salt to taste

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill