Farfalle with Turkey Sausage and Anti-Cancer Kale
Kale is a nutritional powerhouse. Kale contains vitamin A, K, folate, sulforaphane, fiber, vitamin C, manganese, potassium, copper, and calcium. Here is another post that I wrote about Kale and it’s cancer prevention properties.
Kale Chips are another great way to eat more kale. Snack on them in between meals for a guilt free crunchy snack.
The latest research on kale and other cruciferous veggies and breast cancer go here. For another great article on the effect of “eating to starve cancer” based off the research of Dr. William Li go here. I wrote about Dr. Li previously in my post about Green Tea Soup.
This pasta dish is another fantastic way to enjoy the anti-cancer benefits of kale. I usually get 1 or 2 bunches in my weekly CSA delivery from Ambrose Farm, so stay tuned for more recipes! Please contact me if you have any suggestions for a kale recipe you would like to see featured here on Connoisseur 4 The Cure.
Farfalle with Turkey Sausage and Kale
- 1 to 2 bunches kale, tough stems removed
- 1/2 pound whole what farfalle pasta
- 3 tablespoons extra virgin olive oil
- 3 links turkey Italian-style sausage, casings removed
- 3 green garlic bulbs or 3 cloves garlic, minced
- Pinch dried crushed red pepper flakes
- 1 cup reserved pasta cooking water
- Parmesan cheese for serving
Heat the oil over medium heat, and add the sausage and cook. Break up with a wooden spoon into bit-size pieces. Continue cooking until browned or about 12 minutes. Add the garlic and red pepper flakes, and sauté about 2 minutes.
Meanwhile, cook the farfalle until done according to package instructions or al dente.
Add the kale to the sauté pan and wilt. Add the pasta to the skillet. Add some of the pasta water and stir for a few minutes. Serve with grated Parmesan cheese.