sometimes being settled is a good thing.
spending 2016 on the move was a great thing.
spending 78.5% of 2017 in a constant state of flux was a not-so-great thing.
so, this thanksgiving, being settled in our own place feels kinda great.
gluten free all the things (except those darn crescent rolls. not that I couldn’t have made gf crescent rolls (I totally planned on it but ran out of energy.)
Anyway, it proved a good time to teach a couple of young men exactly how to roll triangles of refrigerator dough into crescent shapes.
(I think they did a pretty good job)
being back in my own kitchen is helping me get back on the eating right train. would you believe I made a kale lasagna today? yes. kale, once my sworn enemy, occasionally finds a place in my diet (trader joe’s broccoli and kale slaw is downright addictive)
this kale sausage lasagna was super easy to throw together and a low-carb dish to warm you up on a chilly winter weekend. *recipe adapted
ok in complete honesty, calling this a lasagna might be a bit of a stretch. it’s more of a casserole.
1 lg bunch of kale, washed, stems removed, cut into 2″ pcs
2 tsp. olive oil
1 lb bulk italian sausage (hot or sweet)
1 jar pasta sauce
1/4 cup grated parmesan cheese
2 cups shredded mozzarella cheese
preheat oven to 375 degrees. spray a 9″ x 12″ glass pan with non stick cooking spray.
heat the oil in a large heavy sauce pan, brown the sausage until cooked thoroughly.
when the sausage is done, add the pasta sauce, and let the sauce simmer 20-25 minutes, or until it’s thickened and the liquid is reduced.
add about a teaspoon or so of salt to a large pot of water and bring to a boil. drop the kale into the boiling water and cook until barely wilted. this should take between 1-3 minutes depending on the kale, so keep an eye on it. drain kale into a colander in the sink and toss it to remove as much moisture as possible. dump the cooled kale onto a clean cotton dish towel, roll up and squeeze out remaining moisture.
begin layering the ingredients in your prepared pan, starting with half of the kale. then half of each of the sauce, the parmesan, the mozzarella. then repeat. you’ll have two complete layers.
cover with foil and bake, covered for 20 minutes, then uncovered for an additional 20 minutes.
let casserole sit for 5-10 minutes before serving.
All images © 2013-2017 Jeannie M. Starks / two daisies life