sausage and kale gratin
I woke up Tuesday morning and this was on my front porch. Thank you Farm Fresh to You!! There was kale, chard, broccoli, cauliflower, tangerines, oranges, apples, yams and the biggest head of lettuce I have ever seen in my life!!!
So, now the hard part – eating all of it!! My first challenge was making something with kale that my husband would eat. He really doesn’t like much of anything food that is green, so I had a challenge. Lucky for me the LA Times had this gratin recipe that week.
I figured, if I chop the kale really small, mix it with sausage, add a white sauce and cheese and top it with breadcrumbs, maybe he wouldn’t notice. And, he didn’t . . . until now!!
Now to the recipe. . .
- 4 tablespoons olive oil
- 1 pound fresh Italian sausage (turkey or pork)-casings removed
- 1/3 cup dry white wine
- 1 bunch kale – chopped
- ½ cup unsalted butter
- 1/3 cup flour
- 2 cups milk
- 8 ounces goat cheese
- 1 cup Parmesan cheese
- 1 cup fresh breadcrumbs
- 4 tablespoons melted butter
- 1 tablespoon fresh herbs (parsley, oregano, basil) – minced
Preheat oven to 350 degrees.
In a large saute pan, heat the olive oil over medium-high heat. Add sausage and break up and cook until brown – about 8 minutes.
Add wine, scraping bits off the bottom of the pan and cook until wine is almost evaporated -a bout 5 minutes. Decrease heat a bit.
Stir in kale and stir until kale wilts and turns bright green. Remove from heat and set aside.
In large sauce pan, melt ½ cup butter over medium heat. Whisk in flour to form a roux.
Add milk slowly while constantly whisking until thickened and smooth.
Bring to a simmer and cook about 5 minutes. Add crumbled goat cheese and whisk until cheese is melted and sauce is thoroughly smooth.
Stir in sausage and kale and remove from heat.
Spoon mixture in gratin dish.
In medium bowl, combine breadcrumbs Parmesan cheese. Sprinkle evenly on top of sausage/kale/sauce. Drizzle melted butter on top.
Bake for about 30 minutes until golden brown. Let sit 5-10 minutes before serving.