Chef's Kitchen: Creamy kale and sausage casserole


Whenever you consider the current restaurant renaissance in Seminole Heights, it is onerous not to think about Greg and Michelle Baker, house owners of The Refinery and Fodder and Shine — each within the ‘Heights,’ each alongside Florida Avenue.

On this installment of the Chef’s Kitchen, Government Chef Greg Baker gives a recipe at The Refinery for the vacation season full of pot lucks and household dinners – a creamy consolation meals casserole.

Kale and Sausage Casserole (Serves 4 as a aspect):

Bechamel Sauce:

1 Tbsp unsalted butter

2 Tbsp all objective flour

2 cloves

2 bay leaves

¼ onion

Sea salt to style

Casserole:

½ lb nation or breakfast sausage (your favourite model)

¾ of an onion (left over from the béchamel) sliced skinny

2 bunches kale, stems eliminated and chopped

1 ½ to 2 cups béchamel

Sea salt to style

1 medium russet or yellow potato, cooked and sliced skinny. You’ll be able to roast it in an oven for about an hour at 350 levels or microwave for about 10 minutes. Let the potato cool earlier than making an attempt to slice it.

To make the béchamel:

Warmth two cups of milk in a saucepan over medium low warmth. 

Add the ¼ onion, cloves, and bay leaves and a pinch of salt.

In one other sauce pan, soften the butter after which whisk within the flour to make a roux. 

Stir till clean, then add the roux to the milk and let every part simmer collectively for 15-20 minutes, stirring ceaselessly, till the milk has thickened and the floury style is gone. 

Season with a pinch of salt. 

Pressure the béchamel to take away the onion, clove, and bay leaf.

To make the casserole:

Preheat your oven to 375 levels.

Whereas the béchamel is cooking, warmth a big skillet over medium excessive warmth and crumble the sausage into the skillet when scorching. Stir the sausage each minute or two till the sausage is brown.

Add the onions, and prepare dinner for an additional three to 4 minutes, stirring typically, till the onions are softened.  

Add a pinch of salt for seasoning.

When the onions are gentle, add the potatoes together with one other pinch of salt and let the potatoes crisp a bit of bit.

When the potatoes are crisp, add the kale together with a pinch of salt and stir. Prepare dinner for an additional three to 4 minutes till the kale has softened. Add the béchamel – somewhat extra or rather less based on your style – and stir to combine every little thing collectively.

Switch the casserole to a baking dish (or depart in your skillet, if it’s oven proof), and bake at 375 levels for quarter-hour, till the whole lot is bubbly and slightly brown on prime.



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