So yeah, I suck. I’m averaging only slightly more than 1 recipe per week in the month of February. Sorry guys. I’m in a bit of a rut.
I found this recipe on Kalyn’s Kitchen. Since I’m on a bit of a kale kick lately, I thought it would be a good way to use up a good portion of the gigantic bag that we picked up at the grocery store. It’s definitely a winner.
2 medium-sized bunches of kale (I used ~3/4 of a big bag that I bought at the grocery store)
1 tsp salt (for water to cook kale)
2 tsp olive oil
19.5 oz. tube of Italian sausage
1 jar tomato sauce
1 tsp dried basil
1 tsp ground fennel
parmesan cheese, shredded
2 cups reduced fat mozzarella cheese, grated
Preheat the oven to 375 degrees F. Spray a 9×12 inch casserole dish (or a pan of comparable size) with cooking spray.
Add the salt to a large pot of water and bring to a boil. If necessary, trim the stems from the kale and cut into ribbons. When the water begins boiling, add the kale and lower the heat. Boil for 5-6 minutes. The kale will turn a beautiful bright green. Drain the kale into a colander and let it sit there and continue to drain while you deal with the rest of the ingredients. You might want to squeeze it between some paper towels before using to squeeze out some of the remaining water.
While the kale cooks, heat the olive oil in a large skillet over medium-high heat. Cook and crumble the sausage until it is browned and totally cooked through. Then add the pasta sauce, dried basil, and ground fennel. Let it simmer for 20 minutes or so, or until it reduces a bit.
In the casserole dish, layer half of the kale and sprinkle a bit of parmesan cheese on top. Then add half of he pasta/sausage, and 1 cup of mozzarella.
|I did it out of order, but you know… it all works out in the end.|
Repeat with another layer of kale, sauce, and cheese. Cover with foil and bake for 20-25 minutes. Then remove the foil and bake for an additional 15-20. The casserole will be bubbling by this point.