Broccoli, Kale, and Sauage Pasta

Mom was suggestion a non-chicken dinner with a lot og veggies, so I was looking for something to use broccoli and sausage - I found this recipe!

Ingredients:

• 8 ounces pasta
• 1 - 2 tablespoons olive oil
• 1/2 pound sweet or spicy Italian sausage, removed from casings
• 2 garlic cloves, minced (or 1 teaspoon garlic powder)
• 1 bell pepper, cut into small thin stips
• large handful of kale (2 cups or so, sliced into thin strips) 
• 1/2 cup chicken broth
• 2 cups steamed broccoli florets, cut into small pieces
  (If using frozen broccoli, microwave to cook it)
• 1/4 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1 tablespoons unsalted butter
• 1/4 cup grated Pecorino Romano

Instructions:

1. Cook pasta until al dente.
2. Add ~ 1 tablespoon of the olive oil to skillet, and cook sausage and bell pepper over medium heat. Break sausage into crumbles while cooking. Add the garlic for the last minute or so.
3. Add the kale, and cook for 1 minute or so to wilt down.
4. Add the chicken broth, broccoli, salt and red pepper flakes. 
5. Bring to a simmer, stirring frequently, Stir in the romano cheese.
6. Stir in the drained pasta and serve.

Carole's Notes:

We liked this! The sauce was light - and the sausage made all the veggies very tasty.
We added some more broccoli and kale when we reheated the leftovers.

The recipe is adapted from https://www.onceuponachef.com/recipes/orecchiette-sausage-broccoli.html