Italian Sausage And Kale Gratin Recipes

ITALIAN SAUSAGE AND KALE GRATIN

Steps:

• 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.

ITALIAN SAUSAGE KALE SOUP

Steps:

• In a 6-qt. stockpot, cook sausage and onion over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon., Add kale to pot; cook and stir 2 minutes. Add garlic and, if desired, pepper flakes; cook 1 minute. Add wine; cook 2 minutes longer., Stir in sausage mixture and remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until kale is tender, 15-20 minutes.

PENNE WITH SAUSAGE AND KALE

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add garlic, onion and sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
• Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
• While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
• Serve immediately, with additional cheese on the side.

DAVE'S ITALIAN SAUSAGE AND KALE SOUP

Steps:

• This soup uses kale, but you can use any of the major greens you like. I have alternated in kale, escarole, and it has been reviewed with others using spinach. As the first review of this recipe indicates, using multiple pots can be a pain. However, the only reason to use two pots is if you are actually using kale. Other greens that are softer don't require blanching and as a result you can get away with using just one pot.
• Using two pans, the soup pot and a regular 12 inch sauté pan:.
• Step 1.
• In the soup pot:.
• Rinse the kale well, chopping off heavy stems.
• While the kale is wet just add to soup pot and add about a quarter cup of water. Blanch the kale leaves in pot, reserve liquid and leave in soup pot for now.
• Step 2.
• In the sauté pan.
• Skin the sausage, split lengthwise while raw with knife, and cut into bite sized pieces, so they look like small meatballs.
• Lightly brown the sausage (do not cook through) drain and set as aside.
• Make sure when cooking that you don't burn the sausage as you will be cooking with the sausage grease next.
• Pour out any grease that will easily drip out, but leave a fine coat of the sausage grease on the pan for your next step and set pan aside for now.
• If you burn chunks of sausage to the pan, just use a paper towel to wipe out any black crust but leave some of the fat there.
• Step 3.
• Once the sausage is set aside take the large pieces of kale and chop into bite sized pieces. Return to the soup pot, keeping any liquid in the pot.
• Add broth and tomatoes to the pot with the kale and begin to heat on high.
• Step 4.
• Sauté onion, garlic and jalapeño pepper into the slightly greasy pan with the 2 table spoons of butter.
• When onions are slightly translucent or about 3 minutes, add spices to this mixture.
• Step 5.
• Add the sauté pan contents to the soup pot and add the sausage to the soup pot. Bring the entire mixture to a boil. After boiling for about 2 minutes, reduce heat to a medium low heat and simmer for about 1.5 hours.
• Optional:.
• Option 1:.
• If you like, add 1 cup of rice to this and at 8 ounces of water while cooking. Suggest you add the rice to the sauté pan and sauté with the onion mix for about 3 minutes before putting into the main soup pot.
• Option 2:.
• After soup has simmered for about half an hour alone, add a package of noodles of your choice and the 8 ounces of water.
• Option 3:.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.
• Add 3 Medium potatoes chopped into small pieces while raw, sauté with onions until the potato cubes are soft to the touch. Add to soup pot.