Skillet Italian Sausage and Kale Casserole
- Yield 6 servings
- Prep 10 minutes
- Cook 45 minutes
- Total 1 hour
Skillet Italian Sausage and Kale Casserole sits in the Pork section of Regbie. The card serves 6 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 2½ tablespoons ghee, avocado oil, olive oil, or a reliable cooking fat, divided
- 1 small yellow onion, diced
- 1 large carrots, diced
- ½ pound cremini mushrooms, thinly sliced
- Diamond Crystal brand kosher salt, or the cook Magic Mushroom Powder
- Freshly ground black pepper
- 1 pound bulk Italian sausage
- 1 pound lacinato kale, stems removed and leaves thinly sliced
- 3 garlic cloves, minced
- ½ teaspoon dried oregano
- 5 large eggs, whisked
- ¼ cup Paleo-friendly pesto, like the cook Arugula Pesto (skippable)
Method
Warm the oven to 400°F with the rack in the middle. Warm a wide skillet over a medium-hot burner. Tip in 2 tablespoons cooking fat to the pan when it’s hot.
Grease a 9 x 13 casserole pan with the remaining ½ tablespoon of fat.
Turn the onions, carrots, and mushrooms into the skillet. Leave until the moisture has evaporated from the mushrooms and the vegetables have softened, about 5 to 7 minutes.
Salt the veggies with about 1 teaspoon of Magic Mushroom Powder (or salt) and a sprinkle of pepper. Whisk to incorporate and then move to the greased baking pan.
Decrease the heat to medium, and add the sausage to the now-empty skillet. Break up the meat with a spatula. Leave over a medium burner, stirring, for 5 to 7 minutes or until it’s no longer pink.
Tip in the kale and stir to combine. Sauté until the greens are wilted, about 2-3 minutes.
Stir in the minced garlic and cook for 1 minute or until fragrant.
Tip in the marinara sauce and add the oregano. Salt to taste with another ½ teaspoon of Magic Mushroom Powder or with salt and pepper. Whisk well to incorporate.
Move the sausage mixture to the ingredients in the casserole pan.
Tip in the whisked eggs to the casserole pan and stir to combine. Smooth the top of the casserole with a spatula. (skippable: dollop spoonfuls of Paleo-friendly pesto on top before baking.)
Put the casserole in the oven and bake for 25-30 minutes or until the eggs are set and browned on the edges.
Rest the casserole for 5-10 minutes, and then slice and serve. Extras can be refrigerated for up to 4 days or frozen for up to 4 months.
Kitchen notes
- A tasty variation: Dollop on spoonfuls of pesto (e.g.
- Arugula Pesto ) onto the top before baking!
