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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch kale (~ 1 pound)
- 1 bunch rainbow chard (~ ½ pound)
- 2 Tbsp. olive oil
- 1/2 cup white wine
- 6 garlic cloves (minced)
- 1 lb. hot Italian sausage (casings removed)
- 1 fresh basil (big handful of, cut chiffonade-style, divided in half)
- Italian cheese (Grated, such as Pecorino Romano)
- 1 lb. pasta
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