This is one to hit those savory notes and skip on the gluten.
Ingredients:
2 cans hearts of palm noodles - lasagna cut into small rectangles like papperdelle
2 pints various mushrooms - rough chop
1-2 packs of Italian spicy ground sausage - casings removed (or sausage of choice)
1 bunch kale, rough chopped
1 yellow onion, rough chopped
garlic cloves, rough chopped
White wine - about a cup
4 oz butter or more
grated fresh parmesan
goat cheese crumbles
Brown sausage in pan. Remove, leaving fond behind.
Add onion and stir in remnants for about 3-5 minutes. Add garlic, stir 1 minute. Then add mushrooms and toss around to coat, then leave alone without disturbing til browned slightly. Deglaze with white wine and add butter and kale. Stir back in sausage and the precut hearts of palm noodles. Stir until combined.
Serve with fresh parmesan and goat cheese crumbles.
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