Sausage Kale Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 260.2
- Total Fat: 10.0 g
- Cholesterol: 23.3 mg
- Sodium: 900.0 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 8.7 g
- Protein: 20.6 g
View full nutritional breakdown of Sausage Kale Casserole calories by ingredient
Introduction
The sausage can be swapped out for turkey/chicken sausage or ground turkey. The sausage can be swapped out for turkey/chicken sausage or ground turkey.Number of Servings: 6
Ingredients
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1 tbsp Coconut Oil
1 small Onions, raw
2 clove Garlic
3 cup, chopped Kale
1 tsp Thyme, fresh
1 tsp Rosemary
1 tsp Tarragon, ground
1 tbsp Parsley
1 head, medium (5-6" dia) Cauliflower, raw
1 lemon yields Lemon Juice
0.5 cup Parmesan Cheese, grated
8 oz Ricotta cheese, fat-free
4 serving Hot Piccolo Sausage - Fortinos
Tips
Adapted from realhealthyrecipes.com
Directions
1.Preheat oven to 425 degrees F. Lightly grease a casserole dish with coconut oil. Place a large pot of water to boil with a pinch of salt.
2.In a large skillet over medium heat, saute the coconut oil, onion, garlic, salt and pepper, dried herbs and chicken sausage. Mix well, then add kale. Cover for about 3 minutes, until kale gets bright green and wilted, then remove cover. Saute for an additional 3 minutes until everything is tender. Set aside.
3.Place the cauliflower florets in the pot of boiling water. Boil for 5 minutes, then remove from heat, drain, and return cauliflower to pot.
4.Add the kale mixture to the pot as well as the chicken broth, lemon juice, ricotta cheese and half of the Parmesan cheese. Mix will over medium heat until all has been incorporated.
5.Transfer to prepared casserole dish. Top with remaining Parmesan cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
6.Remove from oven and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user AL_TAYLOR123.
2.In a large skillet over medium heat, saute the coconut oil, onion, garlic, salt and pepper, dried herbs and chicken sausage. Mix well, then add kale. Cover for about 3 minutes, until kale gets bright green and wilted, then remove cover. Saute for an additional 3 minutes until everything is tender. Set aside.
3.Place the cauliflower florets in the pot of boiling water. Boil for 5 minutes, then remove from heat, drain, and return cauliflower to pot.
4.Add the kale mixture to the pot as well as the chicken broth, lemon juice, ricotta cheese and half of the Parmesan cheese. Mix will over medium heat until all has been incorporated.
5.Transfer to prepared casserole dish. Top with remaining Parmesan cheese. Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 5 minutes.
6.Remove from oven and serve.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user AL_TAYLOR123.