Italian Sausage And Kale Gratin - cooking recipe

Ingredients

3 tablespoons olive oil
1 lb sweet Italian sausage, casings removed and crumbled
1/3 cup dry white wine
1 lb kale, stemmed and torn into large pieces (2 bunches)
1/2 cup butter (1 stick)
1/3 cup flour
2 cups milk
8 ounces fresh goat cheese
1 cup parmesan cheese, freshly grated
1 cup fresh breadcrumb
3 tablespoons butter, melted
1 tablespoon fresh herb, minced (such as a combination of parsley, oregano, and basil)

Preparation

Preheat oven to 350\u00b0F; lightly butter a 2-quart gratin pan or baking dish.
In a large skillet, heat olive oil over medium high heat and stir in sausage; cook until browned and cooked through, 5 minutes.
Add in the wine and cook, scraping the bottom of the pan, until it is nearly evaporated, 1 to 2 minutes; reduce heat to medium.
Stir in the kale, a handful at a time, until it wilts and turns a bright green color (do not overcook); remove from heat and set aside.
Melt butter in a large saucepan over medium heat; whisk in flour (forms a roux), then slowly add in milk, whisking to deter any lumps.
Bring to a simmer, whisking frequently, then reduce heat to a gentle simmer and cook 10 minutes.
Crumble in the goat cheese and whisk while it melts to form a smooth sauce; stir in the sausage and kale and remove from heat.
Spoon mixture into prepared dish; sprinkle evenly with grated Parmesan, bread crumbs, and herbs (you can mix them together first if you like).
Bake until the topping is golden-brown and the filling is bubbly, about 30 minutes.
Let cool slightly before serving.