I have yet to put together a recap of the end of our summer tour of the U - S - of - A, but I will hopefully post that soon. In the meantime, I have been very excited about being back in my own kitchen and eating home cooked meals, so I thought I would share this delicious recipe that Sometimes the thought of making a potpie or casserole scares me. I would consider myself a mindful eater and the words "potpie" and "casserole" typical cause visions of cheese, cream of something soups, and other "stick to your bones" ingredients. When I found this recipe in Real Simple, it seemed healthy, easy, and a good fit for a dinner party! Plus, it made plenty to feed four and still have leftovers.
This one has the same home-cooked feel of a standard potpie, but with a different twist. Definitely worth a try! Another good Real Simple find in the stacks of recipes I had ripped from old magazines.
Sausage, Cauliflower, and Kale Potpie
Yield: (1) 9x13 casserole - about 8 servings
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| Oil, Onions, and Spices - oh my! |
Ingredients:
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| Onion mixture + broth and flour.... |
- (1) 17.3 oz. package of puff pastry, thaw and cut each sheet into 4 rectangles
- 1 T olive oil
- 1 lb. sausage links (your fave flavor), remove casings and cut into 1 in. pieces
- 2 yellow onions, chopped
- 1 T fresh rosemary
- Dash of red pepper flakes (this was my addition - not in the original recipe)
- 1/3 C flour
- 3 C low sodium chicken broth
- 2 bunches of kale, torn into pieces (the recipe called for one but I thought 2 was necessary)
- 2 T white wine vinegar
- 1 head cauliflower, chopped into florets
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| Large bowl with all the deliciousness... |
Directions:
- Preheat oven to 400 F - unless you are assembling ahead of time and then baking later in the day or the next day.
- Heat oil in the pan and cook sausage until browned - they should be mostly cooked but don't need to be cooked the whole way through since you will be baking them later
- Use a slotted spoon to set sausage aside in a large bowl (yes - it needs to be large), and leave pan drippings.
- Add onions, rosemary and a dabble of salt/pepper, and red pepper flakes to the pan and saute for 2-3 minutes.
- Add flour and stir to coat other ingredients (about 1 minute)
- Add chicken broth and simmer until the base has thickened, stirring often.
- Once the sauce thickens, add white wine vinegar, some more salt/pepper and kale to the pan. *Note - since there was a fair amount of kale, I added the greens in batches until some became wilted, thus making room for the remaining greens. Continue this process until all kale is wilted and combined.
- Pour mixture over the sausage and toss to combine
- Place mixture into a 9x13 pan and top with the 8 pieces of puff pastry, overlap pieces slightly. *Note - it only took me six slices to cover the pan, so I added some honey and cinnamon to the remaining two pieces, wrapped them and baked them for fifteen minutes while we ate our potpie. They were a nice light dessert after the meal. It was a delicious and wonderful life decision!
- Bake at 400 for 25 - 30 minutes (the mixture should be bubbling), cool and then serve!
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| Prepped in a 9x13 pan |
Any way you make it is sure to be delicious, so work with what you have in the house and make it your own! It was a great meal on a crisp fall day!!
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| Yummmmmmmmy!!! |
Bon Appetit!
