Cheesy Kale, Sausage, and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

MMM, this is delicious.

Cheesy Kale, Sausage, and White Bean Casserole

1T olive oil

4 smoked sausage links sliced into 1/2 ” rounds

1 carrot peeled and diced

1/2 c diced yellow onion

1 rib celery diced

1 can white beans rinsed and drained

3 c fresh baby kale

2 T flour

1/4 t salt

1/8 t black pepper

1 c chicken stock

3/4 shredded cheddar cheese

1/2 c panko bread crumbs

 

In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.

Cheesy Kale, Sausage and White Bean Casserole

 

Preheat oven to 350

Pour mixture into a baking dish, top with panko and remaining cheese.

Cheesy Kale, Sausage and White Bean Casserole

 

Bake for 30 minutes.

Cheesy Kale, Sausage and White Bean Casserole

Cheesy Kale, Sausage and White Bean Casserole

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Chorizo and Kale Soup

 

Chorizo and Kale Soup

1 slice bacon

1 package of chorizo sausage cut into bite sized rounds

1 cup chopped carrots

2 cups diced potatoes

1 cup chopped onion

3 cloves chopped garlic

1 T smoked paprika

6 c chicken stock

4 cups washed and chopped kale

Add chorizo and bacon to a large pot, sauté until bacon is crisp, add Potatoes, onions, carrots and potatoes, cook over med high heat until onions are soft.

 

Add paprika and chicken stock,  bring to a simmer cook for 20-30 minutes or until potatoes are tender, add kale and cook for 5 minutes more. Serve.

Kale, Potato, and Pork Soup

Hearty, Yummy, and Easy. This is a perfect weeknight meal for fall or anytime of the year. The vinegar added at the end adds a nice flavor and brightness to the soup.

Kale, Potato, and Pork Soup

1 yellow or white onion chopped

2 large potatoes cut into bite sized chunks ( I left the skin on)

3 T olive oil

1- 1 1/2 lbs ground pork  (substitute any ground meat that you have on hand)

3 cloves garlic chopped

1/4 t  black pepper

1/4 t red pepper flakes (add more if you like it spicy)

1/2 cup chopped carrots

1 T Italian Seasoning

32 oz chicken broth

1 T balsamic vinegar

In a large heavy pot, add olive oil and heat over med high heat. Add potatoes and onion and cook for about 3 minutes, add ground meat, garlic, pepper and red pepper flakes. Cook until Meat is no longer pink. Add carrots, Italian Seasoning and chicken broth. Bring to a simmer and reduce heat. Cook for about 20 minutes or until potatoes are soft. Add balsamic vinegar and cook for 5 more minutes. Serve.

Smokey Chili with Kale and White Beans

I struggled with what to call this dish, it was a take everything out of the fridge and hope for the best kind of meal. This one really worked though, everyone had seconds. I am still not sure if it is a chili, a soup or a stew. I refuse to call it a stoup, just because Rachael Ray annoys me. Mostly because she makes up new words and repeats them 100 times an episode. I will never use the phrase EVOO either.

1 lb ground beef

1 can white beans

1 small onion chopped fine

1-2 cloves of garlic minced

1 T chipotle chili powder

1 can diced tomatoes

3 c kale, chopped with stems removed

1/4 c white wine

1/2 t salt

1/4 t black pepper

Brown the ground beef over med high heat, add onions and garlic and cook for 3-4 minutes. Add chili powder, salt, pepper, beans and tomatoes, stir and turn heat down to low and simmer for 5 minutes. Add kale and white wine,cook for 5-10 more minutes or until kale is tender.