Yum, yum, yum! I decided to try this recipe because I had an abundance of kale and sweet potatoes from the garden, but I never dreamed it would be so delicious. I'm sure the Italian sausage I bought at Rooster St. Provisions was part of the secret to the fabulous flavor combo. Yum!
1 T. olive oil
1 large yellow onion, diced large
2 cloves garlic, minced
Sea salt & pepper
3/4 lb. sweet Italian sausage, casings removed
1 lb. sweet potatoes, unpeeled and diced medium
4 c. chicken broth
2 c. water
3/4 c. small pasta shells
4 c. packed roughly chopped mixed greens, such as kale and Swiss chard
Grated Parmesan. for serving
In a large pot, heat oil over medium-high. Add onion and garlic and cook until onion is translucent, about 6 minutes; season with sea salt and pepper. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.
Add sweet potatoes, broth and water and bring to a boil. Add pasta and cook 3 minutes less than package instructions. Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes. Serve with Parmesan.