Pasta With Black Kale, Shiitakes and Italian Sausage

• 1 bunch black kale, washed, ribs removed
• 4 Italian sausages (mild or hot)
• 1/2 pound shiitakes (or brown mushrooms), washed, thinly sliced
• 4 garlic cloves, peeled, finely chopped
• 4 shallots, peeled, finely chopped
• 1 tablespoon olive oil
• 2 cups chicken stock or pasta water
• 1 tablespoon sweet butter
• Sea salt and pepper
• 1/2 cup grated Parmesan or Romano cheese
• 1 box pasta (spaghetti, ziti, penne, or fusili)
• 1 tablespoon kosher salt for the pasta

1. Make the pasta in boiling salted water, drain (reserve 2 cups of the pasta water if youre making the vegetarian version), drizzle with olive oil, season with sea salt and black pepper, toss and set aside.
2. Saute with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
3. In a hot pan lightly brown the kale with the olive oil and remove.
4. Add the shiitakes, shallots, and garlic, and saute until lightly browned.
5. Turn down the heat to medium.
6. Return the kale to the pan along with the sausages, stock, and butter.
7. Braise for 15 minutes.
8. The liquid should reduce by half.
9. Taste and adjust the seasoning with sea salt and pepper.
10. Add the cooked pasta, toss to coat with the sauce.
11. Serve with grated cheese.

black kale, italian sausages, brown mushrooms, garlic, shallots, olive oil, chicken, sweet butter, salt, romano cheese, pasta, kosher salt

Taken from cooking.nytimes.com/recipes/1015615 (may not work)