Chickpea, Kale, Sausage Pasta
Cook 1/2 lb short pasta, drain.
In a skilled, cook 3/4 lb Italian Sausage in 1 Tbsp olive oil until opaque, breaking up with a spoon.
Add 2 Tbsp minced garlic and cook 30 seconds.
Add 1 can of rinsed and drained chickpeas and cook 3 minutes.
Add 5 cups of ribbed kale and wilt.
Add pasta and 1/2 cup grated Parmesean. Season, drizzle with olive oil and lemon juice.