Italian Sausage and Kale Gratin

• olive oil↗3 tablespoons
• sweet Italian sausage↗1 lb

  casings removed and crumbled

• dry white wine↗1⁄3 cup
• kale↗1 lb

  stemmed and torn into large pieces (2 bunches)

• butter↗1⁄2 cup

  (1 stick)

• flour↗1⁄3 cup
• milk↗2 cups
• fresh goat cheese↗8 ounces
• parmesan cheese↗1 cup

  freshly grated

• fresh breadcrumb↗1 cup
• butter↗3 tablespoons

  melted

• fresh herb1 tablespoon

  minced (such as a combination of parsley, oregano, and basil)

Step-by-step instructions

1. 1

   Preheat oven to 350°F; lightly butter a 2-quart gratin pan or baking dish.

2. 2

   In a large skillet, heat olive oil over medium high heat and stir in sausage; cook until browned and cooked through, 5 minutes.

3. 3

   Add in the wine and cook, scraping the bottom of the pan, until it is nearly evaporated, 1 to 2 minutes; reduce heat to medium.

4. 4

   Stir in the kale, a handful at a time, until it wilts and turns a bright green color (do not overcook); remove from heat and set aside.

5. 5

   Melt butter in a large saucepan over medium heat; whisk in flour (forms a roux), then slowly add in milk, whisking to deter any lumps.

6. 6

   Bring to a simmer, whisking frequently, then reduce heat to a gentle simmer and cook 10 minutes.

7. 7

   Crumble in the goat cheese and whisk while it melts to form a smooth sauce; stir in the sausage and kale and remove from heat.

8. 8

   Spoon mixture into prepared dish; sprinkle evenly with grated Parmesan, bread crumbs, and herbs (you can mix them together first if you like).

9. 9

   Bake until the topping is golden-brown and the filling is bubbly, about 30 minutes.

10. 10

    Let cool slightly before serving.