Kale, Sausage and Sweet Potato Casserole
Kale, Sausage and Sweet Potato Casserole (Inspired by Pinch of Yum)
Casseroles, stews, pastas, salads are the workhorses: they are all dishes that can carry an amazing amount of ingredients on their shoulders. This one was inspired by the kale and sausage, and the rest of the ingredients I had around and improvised off of a great recipe from Poet in a Kitchen. Pictures don’t really do this dish any justice, but it can feed 4 very hungry people without too much time.
- 1 tbsp coconut oil
- 1 large sweet potato, peeled and cubed
- 4 sausage links (I used spicy chorizo), casings removed
- 1 medium white onion, rough chopped
- 4 cloves garlic, chopped
- 2-3 tbsps nice whiskey/bourbon
- ½ head of curly Kale (I used purple), torn to bite-sized pieces and washed
- 2 cups chicken stock
- 1 heaping tbsp of flour
- 2 cups grated hard cheese (I used Italian Piave, but really any grated cheese will work), 2-4 tbsps set aside
- 2 eggs
- 1 tsp dried rosemary
- 1 tsp Sriracha (or other spice to add heat)
- 1 tbsp maple syrup
- Salt and Pepper
Preheat oven to 375
1) Brown sausage in coconut oil in a large dutch oven and break up into bits. Meanwhile, steam sweet potatoes in a steamer basket on stovetop until almost soft (5-7 minutes.) Turn off heat on both, and remove sausage with slotted spoon to a bowl and cover with foil.
2) Remove all but 1 tbsp of drippings and return heat to medium on dutch oven. Add onions and stir to coat. Add garlic once onions are soft, then add rosemary and Sriracha, and then whiskey to deglaze the pan. Smell the awesome.
3) Meanwhile in another small pot, heat up broth until simmering.
4) Roughly at the same time, add sweet potatoes to dutch oven and stir to coat, and whisk cheese into stock (keep your reserved cheese to the side as a little bit to sprinkle on top at the end), and then flour quickly to thicken. Continue whisking, then crack in two eggs and whisk quickly to incorporate before they cook. Whisk in maple syrup, salt and pepper to taste.
5) Add sausage and kale to dutch oven, pour cheese/stock mixture over top of it all. Mix lightly to make sure all kale is incorporated. Turn off heat, put on lid and put in oven for 30 min. Remove lid, sprinkle reserved cheese and bake for 10-15 minutes longer, serve immediately with crusty bread.