I LOVE winter greens and if you’re wondering what winter greens are think chard (rainbow or swiss) or kale or those types of leafy greens. So I read this recipe that took sausage, onions, winter greens and sautéed it all.. and then you put it in a casserole dish and poured cream all over it and topped it with cheese. While that was super delicious, but WAY too rich and a few steps too many, I simplified the recipe with the option (of course! :)) of adding cream and cheese or not!
- 1 tablespoon butter, plus extra for dish
- 2 shallots, sliced
- 3 cloves garlic, minced
- 1 pound bulk Italian sausage (or pre-cooked sausages like roasted red pepper turkey, feta and spinach, etc.. there’s a great selection out there and if you get something pre-cooked you are also saving some cooking time)
- 3 pounds braising greens (kale, mustard, chard, collard, etc.), tough stems removed and leaves, cut into small pieces
- 1/8 teaspoon freshly grated nutmeg (optional)
- Red chili flakes (optional)
- Salt and pepper, to taste
Additional optional steps for Baked Casserole version
- 1/2 cup chicken stock (optional, see below)
- 1 cup heavy cream (optional, see below)
- 1 cup grated Gruyere cheese (I used Parmesan)
- In a skillet, melt butter and add shallots and garlic and cook for a few minutes until fragrant but not starting to brown
- Stir in sausage and cook, breaking into small pieces, until cooked through, about 10 minutes. Drain off fat, if desired.
- Add braising greens, in batches, stirring until cooked down. When all greens have been added, cook and stir for 5 minutes; season with nutmeg, salt and pepper and red chili flakes.
- This is where I stop and serve with freshly grated Parmesan! Voila! Finished!
- But if you want to get fancy, add chicken stock and cook 5 additional minutes. Transfer greens to the prepared dish. Drizzle with cream and sprinkle with cheese. Bake until cream is bubbling and cheese is golden, 20 to 30 minutes.
Thanks PCC Natural Markets for this one!