Ingredients
3 tablespoons extra-virgin olive oil
3 links hot Italian sausage, casings removed
3 garlic cloves, minced
6 ounces kale, tough stems removed and leaves coarsely chopped
1/4 cup water
1/4 cup chopped golden raisins
2 tablespoons toasted pine nuts
1 tablespoon coarsely chopped fresh sage
Coarse salt and freshly ground pepper
Preparation
Heat 1 tablespoon oil in a large skillet over medium heat. Cook sausage, breaking up large pieces with the back of a spoon, until browned, about 8 minutes. Transfer sausage to a bowl.
Add garlic to skillet. Cook until soft, about 1 minute. Add kale and water. Cook until kale wilts and is almost completely cooked, about 3 minutes. Drain on paper towels, squeezing out excess water.
Add kale mixture, raisins, pine nuts, sage, and remaining 2 tablespoons oil to bowl with sausage. Season with salt and pepper. Transfer to a cutting board, and finely chop. Transfer to a bowl, and refrigerate until ready to use.
