Course: Main Dishes

Prep. Time: 40 mins

Cooking Time: 40 mins

Yields: 4 to 6

Ingredients

1 garlic clove

3 cups (115 g) kale, stemmed and chopped

1 leek, white and light green parts chopped

3 tbsp (45 mL) Butter

1 tbsp (5 mL) fennel seeds

Freshly ground salt and pepper to taste

4 Italian sausages, cooked and sliced

4 medium potatoes, peeled, cooked and sliced

2 tbsp (30 mL) Butter

3 tbsp (45 mL) all-purpose flour

2 cups (500 mL) Camel Milk

1/2 tbsp (2 mL) grated nutmeg

3 tbsp (45 mL) plain breadcrumbs

1/3 cups (80 mL) Canadian Parmesan , grated

Preparation

Butter a 9-inch (23 cm) square ovenproof dish and rub with a halved garlic clove.

In a pot of salted boiling water, blanch the kale for 4 minutes. Drain and rinse under cold water. Squeeze dry and set aside.

Preheat oven to 375°F (190°C).

In a large pan, melt butter and sweat leek and fennel seeds 8 minutes without browning. Add kale and cook 1 minute while stirring. Season with salt and pepper.

Transfer to the prepared dish. Arrange sausage and potato on top.

In a saucepan, melt the butter and add the flour.

Cook 2 minutes and add milk. Bring to a boil, whisking constantly.

Cook 2 more minutes and add nutmeg. Season with salt and pepper.

Pour the sauce over the dish and sprinkle with breadcrumbs and cheese.*

Cook 30 minutes in the middle of the oven until sauce is bubbling.

Tips

*At this point, the dish can be covered with plastic wrap and refrigerated for cooking the next day.