This is a good, healthy dish that is great for the whole family. If you want to make it vegetarian, simply omit the sausage and substitute vegetable broth for chicken broth.
3 tablespoons extra virgin olive oil
2 medium leeks, trimmed, washed and cut into half moons
2 plump cloves of garlic, roughly chopped
One pound garlic sausage, removed from its casing
1 and 1/2 cups (about 340 ml) chicken broth @ room temperature, mixed with a heaping tablespoon corn flour (starch)
6-8 ounces (225 grams) fresh kale, washed, fiberous stem removed, roughly chopped
1 can black eyed beans, drained
1 pound whole wheat pasta
Welsh sea salt and red pepper flakes (optional) to taste
Parmesan cheese to pass.
1) Have everything ready before you begin—this goes very fast. Set a large pot of salted water on the hob (covered) to come to a boil. Heat a large sauté pan (or wok) over medium-high heat. Add in the olive oil and watch, when the oil looks to be quivering, it is ready.
2) Start cooking the pasta in your large pot. Back in the sauté pan, add in the red pepper flakes (if using), leeks and garlic and sauté until the leeks are just soft, then add in the sausage meat, sauté and break up the meat as it cooks, with a spoon. Cook for just a minute or two (it doesn't need to be fully cooked at this point). Now add in the chicken broth/corn starch mixture and stir. Immediately add in the kale and black eyed beans, stir, cover and turn down the heat to medium-low. Allow to steam-cook until the kale is wilted, but still vibrant green (about 4 minutes). Taste and season with sea salt.
3) Drain the pasta and drizzle on a bit of olive oil. Place pasta into a large bowl and pour the sauce over top of the pasta; toss well to combine. Taste again and adjust seasoning. Serve with Parmesan cheese.
Makes 8 servings