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Sausage, Cauliflower, and Kale Potpie

By

Real Simple

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Ingredients

  • 1 tbsp olive oil
  • 1 lb sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces
  • 2 medium onions, chopped
  • 1 tbsp 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 tbsp white wine vinegar
  • 1 small head cauliflower (about 2 lbs), cut into florets
  • 2 sheets puff pastry (one 17.3-oz package), each cut into 4 rectangles

Details

Preparation time 25mins
Cooking time 60mins

Preparation

Step 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.

Add the onions, rosemary, 1/4 tsp salt, and 1/4 tsp 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, 1/2 tsp salt, and 1/4 tsp 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.

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