Sausage and Winter Greens Gratin
Description
Serves 10.
Also tastes great at room temperature.
Gratin can be baked, cooled, covered with foil and refrigerated overnight. To reheat, bake (covered) for 10 minutes at 350 degrees.
Also tastes great at room temperature.
Gratin can be baked, cooled, covered with foil and refrigerated overnight. To reheat, bake (covered) for 10 minutes at 350 degrees.
Ingredients
1 pound sweet (or hot) bulk Italian sausage
1 pound kale
1 pound chard
1 pound collard greens
1 tbsp. olive oil
1 cup chicken or vegetable broth
salt and pepper
3 tbsp. all-purpose flour
1 tbsp. cold butter, cut into small pieces, plus more for buttering dish
1/3 cup Parmesan cheese
2/3 cup heavy cream
1 pound kale
1 pound chard
1 pound collard greens
1 tbsp. olive oil
1 cup chicken or vegetable broth
salt and pepper
3 tbsp. all-purpose flour
1 tbsp. cold butter, cut into small pieces, plus more for buttering dish
1/3 cup Parmesan cheese
2/3 cup heavy cream
Instructions
Preheat oven to 375 degrees
Heat a large soup pot over medium heat. Add the sausage and cook, breaking it us as you go, until cooked through, about 10 minutes. Break the sausage into small bite-sized pieces and set aside. Reserve any sausage drippings in the pot.
Meanwhile, cut the tough center ribs out of all the greens, slice them into 1/4" thick ribbons (you can stack the leaves for faster cutting), wash them out and dry in a salad spinner. Add the olive oil to the pot. Then put the greens in the pot in batches, increasing the amount as the pan cooks down. When all the green have been incorporated, stir for about five minutes, until they've all begun to soften. Add the broth, cover the pot and cook 10 minutes, stirring ones or twice. Take the lid off and cook another 10 minutes or so, until almost no liquid remains at the bottom of the pot. You want the greens to be fairly dry. if you still have extra liquid after 15 minutes, just scoop it out. Season with salt and pepper.
Remove the pot from hear, add the sausage, and stir in the flour until no white remains. Butter a deep 8" square casserole dish or oval gratin dish and transfer the greens to the dish in a roughly even layer. Dot with the butter, sprinkle with Parmesan cheese and drizzle the cream over the whole thing. Bake for 30 minutes, until the cream is bubbling and the cheese is browned. Serve at room temperature.
Heat a large soup pot over medium heat. Add the sausage and cook, breaking it us as you go, until cooked through, about 10 minutes. Break the sausage into small bite-sized pieces and set aside. Reserve any sausage drippings in the pot.
Meanwhile, cut the tough center ribs out of all the greens, slice them into 1/4" thick ribbons (you can stack the leaves for faster cutting), wash them out and dry in a salad spinner. Add the olive oil to the pot. Then put the greens in the pot in batches, increasing the amount as the pan cooks down. When all the green have been incorporated, stir for about five minutes, until they've all begun to soften. Add the broth, cover the pot and cook 10 minutes, stirring ones or twice. Take the lid off and cook another 10 minutes or so, until almost no liquid remains at the bottom of the pot. You want the greens to be fairly dry. if you still have extra liquid after 15 minutes, just scoop it out. Season with salt and pepper.
Remove the pot from hear, add the sausage, and stir in the flour until no white remains. Butter a deep 8" square casserole dish or oval gratin dish and transfer the greens to the dish in a roughly even layer. Dot with the butter, sprinkle with Parmesan cheese and drizzle the cream over the whole thing. Bake for 30 minutes, until the cream is bubbling and the cheese is browned. Serve at room temperature.
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