KALE AND SAUSAGE PIE
This tasted as if quiche and stuffed shells filling had a baby. Really cheesey, hardy and just the dish to convert people who say they don't like greens.
Provided by Camille Carnahan @camillecarnahan
Categories Pies
Number Of Ingredients 13
Steps:
- In a skillet over medium heat, saute sausage, leek, and garlic. (If you like things spicy, add a pinch or two of red pepper flakes.)
- Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Mix in kale, mozzarella cheese, ricotta cheese, salt, pepper, nutmeg, lemon juice, and sausage mixture.
- Line a deep 9 or 10-inch pie dish with bottom pastry (with a 9-inch dish you will likely have leftover filling). Add filling. Cover with top pastry. Trim, seal and flute edges. Cut slits in top. Beat water and remaining egg yolk; brush over top.
- Bake at 425 degrees for 20 minutes, then lower heat to 400 degrees for another 30 minutes (cover pie edges with foil if getting too brown) or until crust is golden brown and filling is bubbly. Let stand for 10 minutes before cutting.
KALE-AND-SAUSAGE HAND PIES
Kale and sausage complement each other perfectly in these savory pies. Mix up the dried fruit to suit your taste: Try chopped prunes or dried cranberries in place of raisins.
Provided by Martha Stewart
Categories Finger Food Recipes
Time 1h15m
Yield Makes 8
Number Of Ingredients 12
Steps:
- In a food processor, pulse flour, butter, and salt until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, sprinkle with 1/4 cup ice water; pulse just until dough holds together when squeezed (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate 30 minutes (or up to overnight).
- Meanwhile, in a large skillet, heat oil over medium-high. Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Add onion and cook until translucent, about 6 minutes. Add apple, kale, and raisins and cook until kale is almost tender, about 5 minutes. Remove from heat; season with salt and pepper.
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out dough to an 1/8-inch thickness. With a large round cookie cutter or small bowl, cut out eight 6- to 7-inch rounds (reroll scraps if necessary). Place 1/2 cup kale mixture in center of each round and fold over filling to form half-moons. With a fork, press edges firmly to seal. Place pies on baking sheets and brush with cream.
- Cut a small vent in each pie and bake until golden brown and crisp, 25 to 30 minutes, rotating sheets halfway through. Let cool slightly on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 456 g, Fat 28 g, Fiber 3 g, Protein 11 g, SaturatedFat 16 g
KALE AND SAUSAGE PIE
This dish is great for breakfast/brunch, lunch or dinner AND travels well so it is great for parties. Vegan, nut-free, and can be made gluten-free.
Provided by By The Dirty Hippie & The Bohemian Girl
Number Of Ingredients 10
Steps:
- Preheat oven to 450. Rub bottom and sides of a sturdy baking dish or cast iron pan with 1 tablespoon olive oil. Press thawed and well-drained hash brown shreds firmly to sides of pan. Hash brown shreds will stick to sides and create a crust if you are pressing hard enough. Bake hash brown "crust" in oven at 450 for 12 to 15 minutes until golden and crisp and baked through. Remove from oven and allow to cool. While crust is baking, saute vegan sausage, fennel seeds, chopped onion and minced garlic in olive oil until sausages is browned, fennel is fragrant and onion is translucent. After about 5 minutes, add kale and herbs de provence. Saute a few more minutes until kale is tender and stir in 1 cup vegan cheese shreds. Pour kale-sausage mixture into prepared crust and top with a sprinkle more vegan cheese shreds. Bake at 450 for an additional 10 minutes, until vegan shreds are melty. Serve hot.
Nutrition Facts :
KALE AND SAUSAGE SOUP
Delicious spicy kale soup with sausage!
Provided by Husband053
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 15
Steps:
- Melt butter in a stockpot over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Gradually whisk chicken broth and water into the roux, and bring to a simmer over medium heat. Add onion, garlic, thyme, bay leaves, and sage; cook until the mixture has thickened onions are tender, 10 to 15 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer sausage to a paper towel-lined plate to remove excess grease.
- Add sausage, potatoes, kale, and mushrooms to the stockpot. Simmer until potatoes are tender, about 45 minutes. Add half-and-half and season with salt and pepper.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 16.9 g, Cholesterol 68.8 mg, Fat 26.5 g, Fiber 4 g, Protein 13.6 g, SaturatedFat 11.4 g, Sodium 1070.2 mg, Sugar 2.6 g
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