Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        green pasta -- see * note
   8      ounces        spicy Italian sausage with fennel seeds -- cut into 1/4"
                        -- pieces
   4      cups          finely-chopped kale - -- (abt 1/2 lb)
     1/2  cup           chicken stock
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           freshly-grated pecorino cheese

Preparation:

* Note: See the "Green Pasta"recipe which is included in this collection. Substitute steamed nettles for steamed spinach, or add 1/2 cup dried nettles and increase eggs by 1. Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt. In a 10-inch to 12-inch sauté pan, cook sausage over low heat until fat begins to render, about 6 minutes. Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden-brown. Add kale and chicken stock and cook until very soft, about 2 to 3 minutes. Season with salt and pepper and remove from heat. Drop pasta into boiling water and cook until tender (about 1 minute). Drain pasta and toss into sauté pan with kale and sausage. Cook over high heat until coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated serving bowl and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5670)