Go Back
5 from 2 votes
Kale and Sausage Casserole
This recipe uses that wonder food, kale, and some low fat, high flavor, chicken Italian sausage. And it came out really good!
Course: Main Course
Cuisine: American
Keyword: casserole, kale, one pot, sausage
Servings: 4 people
Author: HelenFern
  • 1/2 cup onions, chopped
  • 4 links chicken Italian sausage (I like Open Nature)
  • 1 Tablespoon olive oil
  • 2 large cloves garlic, crushed
  • 1 Tablespoons butter
  • 3 cups cooked kale
  • 1 whole egg
  • 3/4 cup part skim ricotta cheese
  • 3/4 cup fresh parmesan cheese, shredded
  • 1/2 cup bread crumbs or panko bread crumbs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried Italian herb blend
  • pinch red pepper flakes
  • 2 Tablespoons pine nuts
  1. Start by cooking the kale. Place the raw, cleaned kale in a large kettle. Cover with water and bring to a boil. Simmer until it's tender. Drain and cool. You'll need about 2 bunches of kale.
  2. Next, heat the olive oil in a skillet on medium heat. Add the onions and cook until they are starting to soften. Add the garlic and the sausage, letting the sausage pieces brown on each side.

  3. Add 1 Tablespoon of the butter to the pan and let it melt. Continue cooking until the butter begins to brown very slightly. Remove from the heat.

  4. To prepare the kale, place the cooked kale, egg, 1/2 cup of the ricotta, the salt, pepper, Italian herbs and pepper flakes in a large bowl. Stir in 1/3 cup of bread crumbs and 1/4 cup of the parmesan cheese. Mix until well blended.

  5. Place the kale mixture in the bottom of a casserole dish. Top it with the sausage mixture.

  6. Place the remaining ricotta on the top of the sausages.
  7. Next, sprinkle the remaining bread crumbs and parmesan topped with the pine nuts.
  8. Bake at 350° for about 30 minutes, or until the top gets golden brown.