Ingredients:

1lb of Italian seasoned pork sausage

3 cloves garlic, sliced

1 can whole peeled tomatoes, chopped

2 tbs extra virgin olive oil

1 cup chopped kale

Salt + Pepper + Chili Flakes to taste

You start by browning the meat. You can put olive oil in if you'd like but we're only looking to brown, not really do much cooking yet. If your sausage is fatty just throw it in a hot pan and it'll do the trick. The fat will melt and help render the sausage. Next, add your garlic and lower the heat to minimum. Slowly cook the garlic in the sausage fat until it becomes translucent. A good ragu is made up of simple ingredients, prepared simply and layered. After your garlic's fragrant and ready you can add your tomatoes. If you have a hand blender I find it easiest to chop the tomatoes a bit while they're still in the can. You can, however, chop them by hand instead. I like to add olive oil here too. You don't need much but I just like the balance up against the tomatoes and they sort of blend a bit while the sauces cooks. I let this cook for about 20 minutes on medium-low; until the sausage is cooked and the sauce starts to reduce.

Next, take the fresh kale and throw it right in the sauce. Lower the heat and slowly start to braise the greens. The acidity in the sauce breaks down the bitter-green taste in the kale. I like to cut bigger chunks of kale; it's meaty leaves hold up well in the sauce. Let this cook for about 10 minutes, season with salt, pepper, and chili flakes and you're ready.

Tags: pasta, Italian, sauce, comfort food, sausage, ragu, recipe, recipes