So, I am still dreaming about eating this.
It is light, yet totally an introduction to winter. And the tiny splash of vinegar gives it a can’t-stop-eating-this tang.
Even though we are in the throws of Thanksgiving meal planning, this dinner was perfect for a cold night amid the craziness. (It is funny how everyone needs to eat on Friday and Tuesday even though so much work goes into next Thursday). I was writing out lists and comparing stuffing recipes yesterday, but I was so excited to try this recipe too. It is from Real Simple (they touted it as the best Pot Luck Recipe, and I concur).
It was super easy to make, though one of those recipes you want to read through first (like we should do with all recipes, right?). And it calls for 2 sheets of Puff Pastry, but I only rolled out 1 and it was plenty since we were eating the seconds. (For a group I would use 2 so everyone gets enough of both the filling and pastry). I love how many vegetables you end up eating!
There are lots of flavor boosters here – the sausage is cooked first, then the onions are cooked in the drippings with Rosemary, and the whole dish is perfumed with these flavors.
Assembling it is easy but when they tell you to put the sausage in a bowl, pick a big bowl – you are mixing a head of cauliflower and a bunch of kale with it at the end. You can make the dish ahead of time too with just the puff pastry added at the end.
What are your favorite Pot Luck Recipes for Winter?
Sausage, Cauliflower, and Kale Potpie
Hands-On Time: 25m (to print, click here.)
Total Time: 1hr 00m
Ingredients
- 1 tablespoon olive oil
- 1 pound sweet Italian sausage links, 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 all-purpose 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
Directions
1. Heat oven to 400° F. 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.
2. 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.
3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.
Tip
The casserole may be assembled (except for the puff pastry) and refrigerated up to 1 day in advance. Top it with the puff pastry just before baking and add 10 minutes to the baking time. (Tent with foil if the top browns too quickly.)
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