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Italian Sausage and Kale Gratin

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“An easy one-dish meal. Truly comfort food.”
1hr 15mins

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 1 lb sweet Italian sausage, casings removed and crumbled
  • 13 cup dry white wine
  • 1 lb kale, stemmed and torn into large pieces (2 bunches)
  • 12 cup butter (1 stick)
  • 13 cup flour
  • 2 cups milk
  • 8 ounces fresh goat cheese
  • 1 cup parmesan cheese, freshly grated
  • 1 cup fresh breadcrumb
  • 3 tablespoons butter, melted
  • 1 tablespoon fresh herb, minced (such as a combination of parsley, oregano, and basil)


  1. Preheat oven to 350°F; lightly butter a 2-quart gratin pan or baking dish.
  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. 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. 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. 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. Bring to a simmer, whisking frequently, then reduce heat to a gentle simmer and cook 10 minutes.
  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. Spoon mixture into prepared dish; sprinkle evenly with grated Parmesan, bread crumbs, and herbs (you can mix them together first if you like).
  9. Bake until the topping is golden-brown and the filling is bubbly, about 30 minutes.
  10. Let cool slightly before serving.

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