Sausage, Cauliflower, and Kale Potpie

Sausage, Cauliflower, and Kale Potpie
Jonny Valiant
Comforting and rustic, and you can make it a day in advance.

Get the recipe.
Serves 8
preparation
25
minutes
cooking
60
minutes

Ingredients

1
tablespoon
olive oil
1
pound
sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
2
medium onions, chopped
1
tablespoon
chopped fresh rosemary
kosher salt and black pepper
1/3
cup
all-purpose flour
3
cups
low-sodium chicken broth
1
bunch kale, torn into bite-size pieces (about 10 cups)
2
tablespoons
white wine vinegar
1
small head cauliflower (about 2 pounds), cut into florets
2
sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

Directions

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the onions, rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
  3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
  4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

 

Dawn Perry
February 2012

Nutritional Information

  • Per Serving
  • Calories 443
  • Fat 24 g
  • Sat Fat 7 g
  • Cholesterol 19 mg
  • Sodium 901 mg
  • Protein 19 g
  • Carbohydrate 39 g
  • Sugar 4 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 143 mg
What does this mean? See Nutrition 101.