The potato, sausage and Tuscan kale casserole is a hearty one-dish meal with a somewhat rustic flavor, perfect to serve for lunch or dinner and enjoy together as a family. It’s like a second course with a really intense aroma — tasty and wholesome. The sweet flavor of the potatoes pairs wonderfully with the slightly bitter, stronger taste of Tuscan kale. It’s not the quickest dish to prepare, but it’s still easy to make and will surely impress your friends and relatives. If you like Tuscan kale you can also try:

Difficulty: Easy
Cost: Budget
Preparation time: 40 Minutes
Portions: 4 servings
Cooking methods: Stovetop, Oven
Cuisine: Italian

Ingredients to prepare the potato, sausage and Tuscan kale casserole

1.4 lb potatoes (already cleaned)
7 oz Tuscan kale
Half red onion
10.6 oz sausage
2 tablespoons Pecorino Romano (grated)
1 medium egg
to taste black pepper
to taste extra virgin olive oil
to taste breadcrumbs
to taste grated Grana Padano

Tools

Pot
Cutting board
Knife
Baking pan
Parchment paper
Mixing bowl

Steps to make the potato, sausage and Tuscan kale casserole

To prepare the potato, sausage and Tuscan kale casserole, first peel the potatoes, wash them well, cut them into pieces and boil them in plenty of water with coarse salt for about 30 minutes. Meanwhile, clean the Tuscan kale: remove the tougher central rib by holding it firmly and pulling the leaf up; the leaf will come away quickly. Wash the kale thoroughly, then chop it into pieces. Cut half a red onion into small pieces. Now take a large skillet, add a little extra virgin olive oil and sauté the onion for a couple of minutes. Then add the Tuscan kale, sauté for another couple of minutes, lower the heat, add a little water and let it cook for about 15 minutes. It should become tender and all the water should evaporate; season the kale lightly with salt.
Then mash the potatoes in a large bowl, add 1 egg, 2 tablespoons of grated Pecorino Romano and the cooled Tuscan kale. In the now-empty skillet you can break apart the sausage with your hands after removing the casing and let it brown without adding extra seasonings. It should become nicely golden. Then add the browned sausage to the mixture. Mix well with a wooden spoon.
At this point preheat the conventional oven to 392°F. Take a round baking pan — I used an 8 2/3 in (22 cm) pan — and line the bottom with a sheet of parchment paper. Brush a little oil on the sides of the pan so the casserole doesn’t stick. Sprinkle some breadcrumbs on the bottom of the pan, then add the entire potato, Tuscan kale and sausage mixture and level it well. On top, sprinkle more breadcrumbs, a little grated Grana Padano or Parmesan and a drizzle of extra virgin olive oil. Bake in the conventional oven for about 30 minutes.
When baking is complete, remove from the oven and let it cool slightly before unmolding, otherwise it may break. Your casserole is ready to be enjoyed! Delicious!