Creamy Kale and Sausage Skillet


Main Dish
Creamy Kale and Sausage Skillet

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    Trust our chefs! This easy weeknight skillet is perfect for dinner. Enjoy over lentil pasta or any other pasta you have in your cupboard.

    Recipe Tags

    Servings and Ingredients

    Serves 4
    Creamy Kale and Sausage Skillet
    3 ¾ c. Modern Table rotini lentil pasta, dry
    1 tbsp. Gustare Vita olive oil
    1 lbs. Johnsonville roasted garlic all-turkey rope sausage, chopped
    ½ c. sun dried tomatoes in oil, drained, patted dry, and sliced
    2 clove(s) garlic, minced
    ½ c. Hy-Vee 33%-less-sodium chicken broth
    1 (8-oz.) bunch kale, destemmed and chopped
    1 (1-lbs.) pkg. shiitake mushrooms
    Hy-Vee salt
    Hy-Vee ground black pepper
    Cream Sauce
    2 tbsp. Hy-Vee unsalted butter
    3 tbsp. Hy-Vee all-purpose flour
    1 ¾ c. Hy-Vee 2% reduced-fat milk
    Hy-Vee salt
    Hy-Vee ground black pepper
    ¼ c. Hy-Vee heavy whipping cream
    ⅓ c. Hy-Vee shredded Parmesan cheese

    Things To Grab

    • 2 medium saucepans
    • Colander
    • Large skillet
    • Whisk


    1. Bring lightly salted water to a boil in a medium saucepan. Cook lentil pasta according to package directions. Drain; reserving 1/2 cup pasta water and set pasta aside. 

    2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add sausage and cook for 5 minutes or until browned and cooked through (165 degrees).

    3. Add sun dried tomatoes and garlic to skillet. Saute for 30 seconds or until fragrant. Pour chicken broth into skillet and scrape off any browned bits from bottom of skillet. Add kale and shiitake mushrooms. Cook and toss occasionally until kale is wilted and tender, about 5 minutes. Season with salt and pepper.

    4. Make Cream Sauce: Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly for 1 minute. Whisking constantly, slowly add milk. Continue to whisk until all milk has been added and mixture forms a smooth sauce. Season with salt and pepper. Continue cooking until mixture begins to bubbly and thickens slightly. Remove from heat, stir in cream and Parmesan cheese.

    5. Add sauce to sausage mixture. Add pasta and toss to evenly coat. Stir in some of the reserved pasta water to reach desired consistency. Serve warm.

    Nutrition facts


    910 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 34g
    • Cholesterol: 120mg
    • Sodium: 1570mg
    • Total Carbohydrates: 102g
    • Protein: 55g

    Daily Values

    Iron 50%
    Calcium 30%
    Vitamin D 15%
    Potassium 35%

    Recipe Source:

    Chef Ashly Hoeck, Davenport #5