Sausage, Cauliflower, and Kale Potpie

Sausage, Cauliflower, and Kale Potpie
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Serves 8| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2012

Nutritional Information

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

Quick Tip

Aluminum foil package with foil
The casserole may be assembled (except for the puff pastry) and refrigerated up to 1 day in advance. Top it with the puff pastry just before baking and add 10 minutes to the baking time. (Tent with foil if the top browns too quickly.)

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