This is my very favorite concoction in a very long while.

1 large bunch of dark leafed kale.
1/4 pound of the best italian sausage you can find
1/2 onion thinly sliced, the width of spaghetti or so
2 shallots, finely diced
1.5 tablespoon of balsamic vinegar
1/2 teaspoon of sugar
1 cup of chicken stock. I like freerange organic from Trader joe's.
1.5 teaspoons of butter
1.5 teaspoons of olive oil
Salt to taste probably around a teaspoon, depending on if your stock is salted or not.
gargonzola crumbles
1 lb cooked pasta in a long shape, angel hair, or that long cork screw shaped pasta

In a very heavy bottomed dutch oven or small stock pot heat over medium heat, add the butter and olive oil then melt the onions and shallots over low heat for about 15 minutes, stirring often, letting a lot of color develope, when the color has developed on the onions add the sausage crumbled in small pieces and continue till cooked. Be careful to not let this burn, watch carefully for to much sticking in your pan. If your satisfied with the color you can deglaze with the chicken stock and let come to a simmer. Chop the stems of your kale very thinly, these are tough but comepletely edible if you slice them fine, again about the width of spaghetti, add to the pot and continue to simmer. These add a lovely textural element to the finished dish. You want to achieve a nearly COMPLETE reduction of the liquid in the pot. This will take about 20 minutes. The drier you can get this without scorching the better. Roll your kale leaves in a tight bundle and slice in a fine chiffade, again about the width of spaghetti. Once your reduction is complete add the chiffanade of kale to the pot, reduce heat a bit and allow the kale to steam on top of the mixture for about 5 minutes. Stir to incorporate and cook to your prefered tenderness. A lot of moisture will be released from the kale which is why you need a nearly complete reduction of the liquids before hand. Toss this mixture with your pasta and top each serving with a generous amount of gargonzola crumbles. A few pine nuts as a garnish would be lovely also.

Lovely.