Rating: 3.5 stars
158 Ratings
  • 5 star values: 45
  • 4 star values: 37
  • 3 star values: 32
  • 2 star values: 35
  • 1 star values: 9

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Credit: Jonny Valiant

Recipe Summary test

hands-on:
25 mins
total:
1 hr
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

443 calories; fat 24g; saturated fat 7g; cholesterol 19mg; sodium 901mg; protein 19g; carbohydrates 39g; sugars 4g; fiber 4g; iron 4mg; calcium 143mg.
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