an X on the flat side of each chestnut by holding a paring knife almost
parallel to the nut surface. Place the chesnuts on a foil-lined baking
dish, and roast at 450F for 10-15 minutes, until the shells are
separating from the chestnut meat. When the chestnuts are cool enough to
handle, peel off the shell and skin. Chop the chestnuts roughly.
2. Mince the garlic. Wash the kale and remove the stems. Slice the leaves into thin slivers.
3. Cut the sausage into slices (less than ½" thick) – the easiest way to do this is with kitchen scissors. Saute the sausage bits in a skillet on medium-high until they’re nice and browned.
4. Reduce heat to medium and add the minced garlic and 2 tbsp. of olive oil. Cook for a minute or two, until the garlic is translucent, then add the kale and chestnuts. Cook for another 5 minutes, until the kale has wilted.
5. Pour in the beer and stir. Cook until the kale is tender and the beer has reduced into a nice sauce. Add salt and pepper to taste.
6. Serve over cooked tagliatelle.
linguini with mushrooms in cream sauce
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