Spicy Sausage and Sourdough Panade with Kale, White Beans, and Gruyère
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Ingredients & Equipment
What we send
- 4 ouncescurly kale
- 1/8 ouncethyme
- 3 slicessourdough bread
- 1yellow onion
- 2 clovesgarlic
- 1 canwhite beans
- 12 ouncesspicy Italian sausage
- 8 ouncesvegetable stock
- 2 ouncesshredded Gruyère cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
- 10" medium high-sided ovenproof pan
Preheat oven to 450°F. Rinse all produce. Stack kale leaves and thinly slice, discarding long stems. Strip thyme leaves, discarding stems, then mince. Cut or roughly tear sourdough into 1-inch pieces. Peel onion, halve, and thinly slice. Mince garlic. Drain and rinse white beans.
Make sourdough croutons
Line a baking sheet with aluminum foil. On prepared sheet, toss sourdough pieces with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and bake until toasted and golden, 7-9 minutes.
While croutons toast, heat 2 teaspoons olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add sausage, garlic, ½ teaspoon salt, and pepper. Cook, breaking up meat, until browned, 4-5 minutes. Stir in white beans, then remove pan from heat. Using a slotted spoon, transfer sausage and beans to a large bowl. Discard almost all excess fat from pan, leaving behind a thin layer for the next step.
Return pan from sausage to medium-high heat. When fat is sizzling, add onion and cook, stirring frequently, until light brown and softened, about 6 minutes. Add kale and ¼ cup water and cook, stirring, until onion is golden, kale is wilted, and water has evaporated, 4-5 minutes more. Season with ¼ teaspoon salt and pepper as desired. Remove pan from heat.
To pan with onion and kale, still off heat, stir in thyme, sourdough croutons, and sausage and white beans. Season with 1 teaspoon salt and pepper as desired. Pour over vegetable stock and scatter over Gruyère. Transfer sausage panade to oven and bake until cheese is melted and golden, tops of croutons are deeply browned, and flavors have melded, 12-14 minutes.
Allow spicy sausage and sourdough panade to cool and set for about 10 minutes (a great time to set the table), then divide between serving plates—or, bring the pan straight to the table and enjoy family-style. Bon appétit!