This morning I slipped into a flowy white maternity tunic. My almost two-year-old, Theo, began jumping with excitement as we left the apartment, pointing at my torso and squealing, “Mama SNOWMAN! Mama SNOWMAN!”
He wasn’t exaggerating. With a round head perched on the top, a chest in the middle and a large belly below — all swathed in white — I genuinely looked like a three-tiered snowman. There’s something unexpectedly flattering about a toddler’s candid observations; they tend to make you feel oddly confident and a little bit playful.
I share this small scene partly because it brightened my morning, and partly because it’s a reminder that wardrobe choices can be fun and unselfconscious. If you ever doubt what to wear, remember: it could always be more whimsical.
Lately I’ve been buying a lot of greens — maybe a pregnancy craving, maybe just a renewed appreciation for leafy vegetables. Theo is now at an age where he can eat them more easily without choking, so I’ve been more adventurous with sautéed greens and mixed dishes. Greens can be challenging for little ones unless they’re pureed, but when cooked properly and paired with familiar flavors, they’re much easier to enjoy.
One of my go-to weeknight dinners is a quick and flavourful penne tossed with garlicky greens, browned Italian sausage, briny black olives and freshly grated Parmesan. It’s satisfying without feeling heavy, and it sneaks in a generous amount of vegetables — this version uses about eight cups of chopped greens (I typically mix kale and chard, but spinach or other sturdy greens work, too). The dish comes together fast, making it ideal for busy evenings when you want something wholesome, tasty and family-friendly.
I tend to use meat as a complement rather than the central focus of a meal. We seldom eat separate plates of meat, vegetables and a starch; instead, we favor mixed dishes where vegetables and grains play leading roles. For example, this recipe uses three sausages but makes six servings — enough to add savory depth and satisfy appetites, while keeping the overall meal light and vegetable-forward.
Garlicky Greens + Sausage Penne
By: Jennifer Pallian BSc, RD
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6
Ingredients
- 1 lb (454 grams) penne
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 3 large Italian sausages (mild or spicy), about 3/4 lb, casings removed
- 8 cups chopped greens (kale, Swiss chard, spinach), tough stems discarded
- Salt and pepper, to taste
- 1 cup pitted black olives
- 1 tbsp fresh lemon juice
- 1 cup grated Parmigiano-Reggiano or Parmesan, plus more for topping
- Aleppo pepper or crushed red chile flakes, to taste
Instructions
- Cook the penne in a large pot of salted, boiling water according to package directions until al dente.
- Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or large saucepan. Add the minced garlic and sauté until fragrant, about one minute.
- Add the sausage, breaking it up with a spoon, and cook until nicely browned and no longer pink inside.
- Stir in the chopped greens, season with salt and pepper, and cook, stirring, until they are just wilted. Remove the pan from the heat.
- When the pasta is al dente, reserve one cup of the pasta cooking water and drain the rest.
- Add the drained penne to the Dutch oven with the sausage and greens. Pour in the reserved pasta water, then add the olives, lemon juice and grated cheese. Stir well until the cheese melts and coats the pasta. Adjust seasoning with salt and chile flakes to taste.
- Serve immediately with additional grated cheese and a sprinkle of Aleppo pepper or crushed red pepper if you like extra heat.
Tips, Variations and Serving Suggestions
This recipe is flexible and forgiving. Use any sturdy greens you have on hand — a mix of kale and chard works well, or swap in spinach for a milder finish. If you prefer a vegetarian option, omit the sausage and add toasted pine nuts or cannellini beans for protein and texture. For a brighter finish, add extra lemon zest or a splash of white wine to the pan while sautéing the greens.
Leftovers store well in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. You can also turn leftovers into a baked pasta by transferring to a baking dish, topping with extra cheese, and baking until bubbly and golden.
For families with young children, consider chopping the greens finely or pulsing them in a food processor before cooking to make them more approachable. Mild sausage and a modest amount of spice will keep the dish toddler-friendly while still delivering bold flavors for adults.