Italian sausages are cooked in a beef and onion gravy and laid upon a bed of creamy mashed potatoes, served with garlic kale.
Before you read on, ask yourself this:
Am I on a diet?
Should I be watching my fat intake?
Do the words Weight Watchers mean anything to me?
If you answered YES to any of these questions, walk away. Walk away now.
It’s not that this recipe is incredibly unhealthy. It’s just not… healthy. I mean, if there was a way to take a green vegetable and strip the nutrients out of it, this garlic kale recipe is probably IT. Only because it is slathered in butter.
Maybe I should stop describing the recipe and just let you decide if you are OK with this indulgence.
The sausages cook in the beef gravy, made by creating a roux with butter and flour and then slowly whisking in beef stock. Onions cook the entire time the skillet is in the oven, which makes them so soft they practically melt on your tongue.
And that’s it – the gravy is perfect poured over the creamy mashed potatoes. You won’t need to do anything to it. It doesn’t make a ton of gravy since the liquid cooks down in the oven, but trust me, you only need a little.
The mashed potatoes are based off my Creamy Garlic Mashed Potatoes recipe. Since I was adding so much garlic to the kale, I left it out of the mashed potatoes.
Two weeks ago I purchased a bag of pre-chopped kale from Trader Joe’s. Some of it was used for my corned beef and bean soup recipe, but the bag was huge and I had so much of it left. This whole meal was practically based off the fact that I wanted to eat kale with a big pile of mashed potatoes.
But how could I prepare the kale in a way that both Rahul and I would enjoy it?
Slather it in butter and garlic, of course.
Kale cooks so quickly that you literally just saute it in a pan for a minute or two and its done. I wanted the kale to have some crunch, keeping a bit of freshness to it.
Bangers and Mash with Garlic Kale
- 4 Italian sausages
- 2 tbsp olive oil
- 2 tbsp butter
- 3 tbsp flour
- 1 1/2 cup beef broth
- 1 small yellow onion, sliced thin
For the creamy mashed potatoes:
- 4 cups diced yellow potatoes
- 4 oz cream cheese (room temperature)
- 1/2 cup half and half
- 1 tsp salt
- 1/4 tsp black pepper
For the garlic kale:
- 1 tbsp olive oil
- 2 tbsp butter
- 8-10 cloves garlic, minced
- 4 cups chopped kale leaves, large stems removed
- Salt and pepper to taste
- Preheat the oven to 325 degrees.
- In a cast iron skillet, brown the sausages over medium high heat on each side. Remove and set on a plate.
- Melt the butter and olive oil together in the skillet. Whisk in the flour and cook, whisking constantly, for 1 minute. Add the onions and cook for 1 minute more.
- Carefully whisk in the beef broth, then place the sausages back in the skillet. Place in the oven for 50 minutes or until cooked through.
- Bring a large pot of water to boil over high heat. Boil the potatoes for 20 minutes or until fork tender. Drain.
- In the bowl of a stand mixer with a whisk attachment (or a large bowl with a hand mixer), whisk the cream cheese and potatoes together on medium speed.
- Once the potatoes are whipped, slowly pour in the half and half, and then add the salt and pepper.
- To make the kale, heat the butter, olive oil, and garlic together over medium high heat in a large skillet.
- Add the kale and stir constantly to keep the garlic from burning. Once the kale has cooked down a little, about 1 or 2 minutes, remove from heat and serve immediately.