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Here’s a great dinner to serve after a cold day on the slopes and the perfect way to get in on the Kale Kraze.
Sausage, Cauliflower, and Kale Potpie.
This is not your typical potpie. What it is, though, is comfort food at its best.
Lots of tender kale and cauliflower mixed with sweet sausage in a light, rosemary scented sauce all tucked beneath flaky puff pastry. And so easy to make, too.
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed and meat broken into 3/4-inch pieces
2 medium onions, chopped
1 tablespoon chopped fresh rosemary
Kosher salt and black pepper
1/3 cup flour
3 cups low-sodium chicken broth
1 bunch kale, torn into bite-size pieces (about 10 cups)
2 tablespoons white wine vinegar
1 small head cauliflower (about 2 pounds), cut into florets
2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles
1. Heat oven to 400°F.
2. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
3. Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
4. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9 x 13-inch baking dish and top with the puff pastry, overlapping the rectangles slightly.
5. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
Recipe from Real Simple Magazine
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