Italian Sausage and Kale Gratin

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    tablespoons olive oil
  • 1
    lb sweet Italian sausage, casings removed and crumbled
  • 13
  • 1
    lb kale, stemmed and torn into large pieces (2 bunches)
  • 12
    cup butter (1 stick)
  • 13
    cup flour
  • 2
    cups milk
  • 8
    ounces fresh goat cheese
  • 1
    cup parmesan cheese, freshly grated
  • 1
    cup fresh breadcrumb
  • 3
    tablespoons butter, melted
  • 1
    tablespoon fresh herb, minced (such as a combination of parsley, oregano, and basil)
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DIRECTIONS

  • Preheat oven to 350°F; lightly butter a 2-quart gratin pan or baking dish.
  • In a large skillet, heat olive oil over medium high heat and stir in sausage; cook until browned and cooked through, 5 minutes.
  • Add in the wine and cook, scraping the bottom of the pan, until it is nearly evaporated, 1 to 2 minutes; reduce heat to medium.
  • Stir in the kale, a handful at a time, until it wilts and turns a bright green color (do not overcook); remove from heat and set aside.
  • Melt butter in a large saucepan over medium heat; whisk in flour (forms a roux), then slowly add in milk, whisking to deter any lumps.
  • Bring to a simmer, whisking frequently, then reduce heat to a gentle simmer and cook 10 minutes.
  • Crumble in the goat cheese and whisk while it melts to form a smooth sauce; stir in the sausage and kale and remove from heat.
  • Spoon mixture into prepared dish; sprinkle evenly with grated Parmesan, bread crumbs, and herbs (you can mix them together first if you like).
  • Bake until the topping is golden-brown and the filling is bubbly, about 30 minutes.
  • Let cool slightly before serving.
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