Italian Sausage And Kale Gratin

• 3 tablespoons olive oil
• 1 lb sweet Italian sausage, casings removed and crumbled
• 1/3 cup dry white wine
• 1 lb kale, stemmed and torn into large pieces (2 bunches)
• 1/2 cup butter (1 stick)
• 1/3 cup flour
• 2 cups milk
• 8 ounces fresh goat cheese
• 1 cup parmesan cheese, freshly grated
• 1 cup fresh breadcrumb
• 3 tablespoons butter, melted
• 1 tablespoon fresh herb, minced (such as a combination of parsley, oregano, and basil)

1. Preheat oven to 350u0b0F; lightly butter a 2-quart gratin pan or baking dish.
2. In a large skillet, heat olive oil over medium high heat and stir in sausage; cook until browned and cooked through, 5 minutes.
3. Add in the wine and cook, scraping the bottom of the pan, until it is nearly evaporated, 1 to 2 minutes; reduce heat to medium.
4. Stir in the kale, a handful at a time, until it wilts and turns a bright green color (do not overcook); remove from heat and set aside.
5. Melt butter in a large saucepan over medium heat; whisk in flour (forms a roux), then slowly add in milk, whisking to deter any lumps.
6. Bring to a simmer, whisking frequently, then reduce heat to a gentle simmer and cook 10 minutes.
7. Crumble in the goat cheese and whisk while it melts to form a smooth sauce; stir in the sausage and kale and remove from heat.
8. Spoon mixture into prepared dish; sprinkle evenly with grated Parmesan, bread crumbs, and herbs (you can mix them together first if you like).
9. Bake until the topping is golden-brown and the filling is bubbly, about 30 minutes.
10. Let cool slightly before serving.

olive oil, sweet italian sausage, white wine, kale, butter, flour, milk, goat cheese, parmesan cheese, fresh breadcrumb, butter, fresh herb

Taken from www.food.com/recipe/italian-sausage-and-kale-gratin-471749 (may not work)