In the tuscan tradition, Kale has always been used a lot. It’s called cavolo nero and it is mostly paired with Salsiccia (sausage) and pasta.
This is my revisitation of a classic but using merguez instead of salsiccia.
Merguez are very nice north african sausages with lamb and beef meat, well seasoned and a touch of spicy.
Ingredients for 2:
250 gr of Good quality Pasta, I used Maccheroni from Garofalo
1 package of Kale (roughly 250 gr)
1 package of Merguez (roughly 250 gr) – take off the skin
1 red onion (chopped)
some olive oil
First of all put the kale in a pan full of water and cook it for 10 minutes.
Cool it down with cold water. Squeeze the water out of the vegetables and cut the stems out. Then slices roughly the vegetables (1.5 cm strips).
Put on some water with salt to boil and cook the pasta according instructions.
In a skillet heat some olive oil and soften the onions.
Add the merguez (previous take the skin away) and break them up with a spatula so that you have some mini meatballs. Brown them nicely before adding the kale.
Mix well and let the kale get all the favours and add pepper.
By now your pasta should be ready, add it to the sauce and mix well.
Serve with some freshly grated parmiggiano reggiano.