I had some baby kale and baby spinach from the Test Kitchen...
I also had some garlic, onions, and 2 andouille sausages...
So... I minced the onions and sautéed them in EVOO until soft. Then I added the roughly chopped andouille and about 2 teaspoons of herbes de Provence. When all of that started to brown, I de-glazed the pan with some white wine, and added a bit of chicken stock.
Then, in went the minced garlic and all of the greens. They melted almost immediately...
I added smoked salt, black pepper, and red pepper flakes, and a splash of pasta water. Finally, in went some almost cooked pasta (which finished cooking in the sauce).
Once the pasta was done, I turned off the heat and added the Parmigiano. Not at all like pasta with Italian sausages and greens, but different in a way that makes me want it again and again...
