Hot Kale, Sausage, and Mushroom Dip
- 5 tablespoons unsalted butter, plus more for baking dish
- Coarse salt
- 2 small bunches curly kale (about 1 pound), stemmed and torn
- 1/2 pound spicy Italian sausage, casings removed
- 1 tablespoon olive oil
- 8 ounces button or cremini mushrooms, sliced
- 1 tablespoon sherry-wine vinegar
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 1/2 cups finely grated Parmesan cheese
- 1 1/2 cups finely grated Gruyere cheese
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon freshly ground black pepper
- Tortilla chips or toasted baguette slices, for serving
- Produce
- 2 small bunches curly kale (1 pound)
- Button or cremini mushrooms (8 ounces)
- Lemon, zest (1 teaspoon)
- Meat
- Italian sausage, spicy (1/2 pound)
- Condiments
- Sherry-wine vinegar (1 tablespoon)
- Cooking & Baking
- All-purpose flour (1/4 cup)
- Black pepper, freshly ground (1/2 teaspoon)
- Olive oil (1 tablespoon)
- Salt, Coarse (1)
- Bread & Baked Goods
- Tortilla chips or toasted baguette, slices (1)
- Dairy
- Butter, unsalted (5 tablespoons)
- Gruyere cheese (1 1/2 cups)
- Heavy cream (1/2 cup)
- Parmesan cheese (1 1/2 cups)
- Whole milk (1 1/2 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published February 8, 2012 (1 year ago).
37 people saved this recipe.
