Kale and Sausage Ragu, over Grits. Yes, Grits!

Sausage, browned to sizzling goodness then simmered in a mildly spicy tomato-y sauce, with yummy healthy green kale.  And yes - there are grits too!  We like grits in this house, usually for breakfast...as most normal people do. So you wouldn't think that sausage ragu would go with grits. Just the sausage itself, maybe. But just trust me on this and try it for yourself.  This really is a warm comforting dinner on a cold spring night...which, apparently, only western Washington seems to be having these days :(  Boo to the warm weather everywhere else.

Kale and Sausage Ragu

1 lb bulk ground sausage (pork or turkey)
1 tablespoon olive oil
1 cup finely chopped onion
4 cloves garlic, minced
1/2 tsp ground cumin or 1/4 tsp cumin seeds
1/2 teaspoon red pepper flakes
4 cups roughly chopped fresh kale
1 1/2 cups marinara / pasta sauce
1/2 cup water

Brown ground sausage, and set aside to drain on paper towels. Heat the olive oil in a large skillet, and add the cumin when oil is hot. It should sputter a bit. Then add the onions and garlic, and saute just until translucent, about 4 minutes. Then add kale and stir well, let soften over heat for about 4 minutes. Then add the browned sausage,  red pepper flakes, pasta sauce, water, and bring the whole thing up to a boil. Then reduce heat to a simmer and let cook away for about 15 - 20 minutes. Serve hot over creamy parmesan grits (recipe below!)...enjoy!


Parmesan Grits

4 cups water
1 cup quick-cooking (5 min) hominy grits
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh shaved parmesan

Add grits, salt, and pepper to boiling water, and stir on medium heat for 5-7 minutes until thickened. Stir in shaved parmesan when done.