8 ounces spicy Italian sausage with fennel seeds — cut
1/4″ piec
1/2 pound kale, finely chopped — to yield 4C
1/2 cup chicken stock
1/2 cup freshly grated Pecorino cheese
Stinging Nettle Tagliatelle: See notes
Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.
In a 10-inch to 12-inch saute; 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.