I made this dish a few weeks ago and it was a knock out. I especially liked it the following day when the greens have had a chance to mellow.
Sausage and Winter Greens Gratin
by Jess Thompson, Edible Seattle
Start to finish: 1 hour
This gratin tastes great room temperature, which means one less think you’ll have to squeeze into the oven at the last minute (for Thanksgiving.)
1 pound sweet or hot bulk Italian Sausage
1 pound green chard
1 pound dinosaur kale
1 pound collard greens
1 tablespoon olive oil
1 cup chicken or vegetable broth
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon cold butter
1/3 cup Parmesan cheese
2/3 cup heavy cream
Preheat the oven to 375
Heat a large, heavy soup pot over medium heat. Add the sausage and cook, breaking it up as you go until cooked through, about 10 minutes. Break the sausage into small bit-sized pieces and set aside. Reserve any sausage dirppings in the pot.
Meanwhile, cut the tough center ribes out of all the greens, slice them into ¼” thick ribbons, and whash and dry them in a salad spinner. Add the olive oil to the sausage drippints, then put the greens into the pot in batchies, increasing the amount as what’s in the pan cooks down. When all the greens have been incporporated, stir for about 5 minutes until they have begun to soften. Add the broth, cover the pot and cook for 10 minutes stirring once or twice. Take the lid off and cook another 10 minutes or so, until almost no liquid remains at the bottom of the pot. (You want the greens to be fairly dry. If you still have a little liquid left after 15 minutes, just scoop it out.) Season the greens to taste with salt and pepper.
Remove the pot from the heat, add the sausage and stir in the flour until no white remains. Butter a deep 8” square casserole dish or a large gratin dish and transfer the greens to the dish in a roughly even layer. Do with putter, sprinkle with the Parmesan cheese, and drizzle the cream over the whole thing. Bake for 30 minutes until the cream is bubbling and the cheese is browned. Serve warm or at room temperature.
Make ahead: The gratin can be baked, cooled, covered with foil and refrigerated overnight. To reheat, bake (covered for 10 minutes at 350 degrees.)
Sausage and Winter Greens Gratin
by Jess Thompson, Edible Seattle
Start to finish: 1 hour
This gratin tastes great room temperature, which means one less think you’ll have to squeeze into the oven at the last minute (for Thanksgiving.)
1 pound sweet or hot bulk Italian Sausage
1 pound green chard
1 pound dinosaur kale
1 pound collard greens
1 tablespoon olive oil
1 cup chicken or vegetable broth
Salt and freshly ground pepper
3 tablespoons all-purpose flour
1 tablespoon cold butter
1/3 cup Parmesan cheese
2/3 cup heavy cream
Preheat the oven to 375
Heat a large, heavy soup pot over medium heat. Add the sausage and cook, breaking it up as you go until cooked through, about 10 minutes. Break the sausage into small bit-sized pieces and set aside. Reserve any sausage dirppings in the pot.
Meanwhile, cut the tough center ribes out of all the greens, slice them into ¼” thick ribbons, and whash and dry them in a salad spinner. Add the olive oil to the sausage drippints, then put the greens into the pot in batchies, increasing the amount as what’s in the pan cooks down. When all the greens have been incporporated, stir for about 5 minutes until they have begun to soften. Add the broth, cover the pot and cook for 10 minutes stirring once or twice. Take the lid off and cook another 10 minutes or so, until almost no liquid remains at the bottom of the pot. (You want the greens to be fairly dry. If you still have a little liquid left after 15 minutes, just scoop it out.) Season the greens to taste with salt and pepper.
Remove the pot from the heat, add the sausage and stir in the flour until no white remains. Butter a deep 8” square casserole dish or a large gratin dish and transfer the greens to the dish in a roughly even layer. Do with putter, sprinkle with the Parmesan cheese, and drizzle the cream over the whole thing. Bake for 30 minutes until the cream is bubbling and the cheese is browned. Serve warm or at room temperature.
Make ahead: The gratin can be baked, cooled, covered with foil and refrigerated overnight. To reheat, bake (covered for 10 minutes at 350 degrees.)