A quick hearty Italian dinner. I prefer to use a whole wheat penne, but the fettuccine is always tasty!
1 pound turkey or pork sausages, casings discarded and sausage crumbled
1/2 pound kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 pound or less dried egg fettuccini pasta
2/3 cup chicken broth
1 ounce finely grated pecorino romano cheese plus additional for serving
slightly adapted from the Food Matters Cookbook by Mark Bittman
yield: ~8-10 burritos (depending on size of tortilla)
8-10 homemade whole wheat tortillas *see recipe below, or store bought
2 Tbs. olive oil
½ lb. fresh, Bluebird Farm chorizo or breakfast sausage
~1 Tbs. chipotle chile powder
freshly ground black pepper
~1 lb. kale, roughly chopped (can substitute Swiss Chard)
2 c. cooked or canned black beans, drained, liquid reserved
½ c. crumbled queso fresco
Pico de Gallo, for serving
Heat the oven to 350° F. Stack tortillas and roll them up in a sheet of foil. Place them in the oven to warm while you cook the filling.
Place oil in a large, cast-iron skillet over medium heat. When it's hot, add the chorizo and cook, stirring and breaking up the meat, until it is cooked through. If the pan is very dry (which is more likely with homemade chorizo than storebought), add a bit more oil. Add garlic and onion and continue cooking, stirring occasionally, until they are soft. Sprinkle in chile powder, a bit of salt and pepper, and then add kale. Cook, stirring from time to time until it wilts and releases liquid, ~5 minutes. Stir in the black beans, mashing a bit with a fork or potato masher, adding a bit of the reserved bean liquid if mixture seems too dry.
To roll each burrito, lay a tortilla on a flat surface and divide the filling mixture evenly among the tortillas (amount you get will depend on size of tortilla) on the third closest to you. Sprinkle on cheese. Fold tortilla over from bottom to cover filling, then fold in the sides to fully enclose them; finish rolling and put burrito seam side down on a plate. Serve with pico de gallo on side.
It all comes together, sheep and chickens grazing cover crop in a fallow vegetable area. Food, fertilizer, and multi-species grazing! All under the watchful eye of our livestock guard-Tazzy