• Wash and dry produce. • Remove and discard any large stems from kale; finely chop leaves. Peel and thinly slice garlic.

• Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add kale, garlic, 2 TBSP water (3 TBSP for 4), and a big pinch of salt. Cook, covered, until kale begins to wilt, 2-4 minutes. (TIP: Uncover and stir occasionally to make sure kale doesn’t stick to bottom of pan.) Transfer kale to a small bowl. • Heat another drizzle of oil in same pan over medium-high heat. Add sausage*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 2-3 minutes. • Add tomato paste and half the Tuscan Heat Spice (all for 4). Cook, breaking up sausage into pieces, until browned, 1-2 minutes more (it’ll finish cooking later).

• Stir kale, couscous, stock concentrate, and 11/2 cups water (3 cups for 4 servings) into pan with sausage. Bring to a boil, then cover and reduce heat to medium-high; simmer until couscous is tender and liquid has mostly absorbed, 6-8 minutes. (It’s OK if there’s still a small amount of liquid.)

• Once couscous is tender, stir sour cream and 2 TBSP butter (4 TBSP for 4 servings) into pan until melted and combined. Season with salt and pepper. (TIP: Add a small splash of water if couscous seems dry.) Sprinkle with Italian cheese; cover pan until cheese melts, 1-2 minutes. • Divide between plates or serve directly from pan.