I am so excited that the weather is starting to turn warm enough to wear skirts and no jacket! On the hottest day of the year so far (though thankfully not humid), I made a cheesy, heavy dish. Sounds counter intuitive but it was great. This one comes from Pinch of Yum. It is perfect because the cheese sauce and sausage are enough to make kale appetizing for even the person who can’t stand kale.
- olive oil to coat pan
- 2 medium sweet potatoes, peeled and cubed
- 6 links of sausage, cut into small rounds
- 2 C. low sodium chicken broth
- ¾ C. milk
- ¼ C. flour
- ¾ C. shredded swiss cheese
- 2 C. finely chopped kale
- Heat the olive oil in a large pan over high heat. Add the sweet potatoes and Italian sausage. Mix together to coat with oil and continue to cook until slightly crispy outside and both the sausage and sweet potato start to brown. Toss with the kale and transfer to a greased 9-inch square baking dish.
- Meanwhile, preheat the oven to 350 degrees. Bring the broth and ½ cup milk to a low boil, then to a low simmer. Whisk the flour and remaining ¼ cup milk to form a thick paste. Add this to the broth, whisking to keep the sauce smooth. Add cheese and stir until melted. (The recipe calls for Gruyere but it was a bit pricey for the small amount I needed, so I went with a swiss alternative.)
- Pour the sauce over the ingredients in the baking dish and bake until cheese is bubbling (approximately 10 minutes).