In the dark lab of my kitchen, I'm concocting several dishes that might be considered fringe. Some succeed, some fail. Here's a success.
Pasta and Sausage Trio
Linguine
1 1/2 tbl butter
olive oil
1 small onion, sliced
polish kielbasa, sliced
kale, 3 cups chopped
Braggs Amino Acid
Garlic Powder
1 lemon, halved
Boil a pot of water and cook linguine 10-11 minutes. Drain and set aside.
Melt butter in oil over medium heat in skillet. Add onion and saute until translucent. Add sausage and cook 3 minutes. Add Braggs and garlic powder and mix. Add kale and cover for 3 minutes. Uncover and squeeze lemon juice over dish. Re-cover and cook another 3-5 minutes. Toss pasta over sausage and kale, plate and serve.
This dish came to me as an alternative to eating red meat. I'm anemic and need to get iron, but don't particularly care for red meat. Kale is one of my favorite veggies, but it's difficult to absorb the iron unless citrus is involved. I originally thought of putting this over rice, but why not pasta? The next time I make this, I might do some editing, such as using real garlic and lightening up on the butter.
A note on Braggs. It's a lifesaver. So many different uses! It has a salty and slightly sweet taste, which can be used in Asian dishes, Italian, whatever. I use it as a substitute to salt and soy sauce mostly, as it's naturally salty without being high in sodium. An all-around amazing product you can find in any health food store.
