Italian Sausage And Kale Gratin

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Los Angeles Times


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until the topping is golden-brown and the filling is bubbly, about 30 minutes.

3 tablespoons olive oil

1 pound fresh mild Italian sausage, casings removed and crumbled

1/3 cup dry white wine

2 bunches (about 1 pound) kale, stemmed and torn into large pieces

1/2 cup (1 stick) butter

1/3 cup flour

2 cups milk

8 ounces fresh goat cheese

1 cup freshly grated Parmigiano-Reggiano

1 cup fresh bread crumbs

3 tablespoons melted butter

1 tablespoon minced fresh herbs (such as a combination of parsley, oregano and basil)

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