Serves 1
Directions
- 1Chop 9 ounces of bacon.
- 2Cook the chopped bacon in a pot until crispy.
- 3Remove the cooked bacon from the pot and set it aside on a paper towel-lined plate.
- 4Cook 16 ounces of mild Italian sausage in the same pot.
- 5Remove the cooked Italian sausage from the pot and set it aside on a paper towel-lined plate.
- 6Chop five medium russet potatoes into half-moon, bite-sized pieces.
- 7Sauté one small onion in the same pot where the meat was cooked.
- 8Add minced garlic to the sautéed onions.
- 9Add 4 cups of kale to the pot with the onions and garlic, making sure to remove the bitter pieces from the kale.
- 10Once the vegetables have sweated down, add half a cup of flour and cook for a couple of minutes.
- 11Pour in 4 cups of chicken broth and bring to a boil until it starts to thicken.
- 12Pour in 1 1/2 cups of heavy whipping cream.
- 13Add 1 1/2 teaspoons of chicken bouillon powder, 1/2 teaspoon of black pepper, and 1 teaspoon of salt for seasoning.
- 14Combine the cooked sausage and bacon with the chopped potatoes in a baking dish.
- 15Pour the prepared sauce over the potatoes, sausage, and bacon in the baking dish.
- 16Cover the baking dish with foil and bake at 400 degrees Fahrenheit for approximately 30 minutes.
- 17Remove the foil from the baking dish.
- 18Sprinkle Parmesan cheese generously on top of the casserole.
- 19Bake uncovered for another 20 minutes until golden and bubbly.
Ingredients
- 9 ounces bacon
- 16 ounces mild Italian sausage
- 5 medium russet potatoes
- 1 small onion
- minced garlic
- 4 cups kale
- 0.5 cup flour
- 4 cups chicken broth
- 1.5 cups heavy whipping cream
- 1.5 teaspoons chicken bouillon powder
- 0.5 teaspoons black pepper
- 1 teaspoon salt
- Parmesan cheese
Equipment
baking dishcutting boardknifepotslotted spoonwooden spoon
Tips
- Make sure to remove the bitter piece from the kale.
- The casserole can be a good option for breakfast too
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