Kale & sausage lasagna with pumpkin béchamel

Butter	4 tablespoons
Flour	6 tablespoons
Milk, hot	4 cups
Salt	¼ teaspoon
Pepper, white, freshly ground	¼ teaspoon
Nutmeg, freshly ground	Pinch
Pumpkin, pureed	2 cups
Lasagna noodles	15
Oil, olive	2 tablespoons
Sausage, sweet Italian, chopped	1 ½ pounds
Kale, stems removed, chopped	8 cups
Garlic, minced	8 cloves
Red pepper, crushed	¼ teaspoon
Ricotta	1 pound
Eggs	2 large
Sage, fresh, finely chopped	2 tablespoons
Mozzarella, shredded or sliced	2 cups
Parmesan, finely shredded	¼ cup

1. Preheat the oven to 375°F. 
2. Melt the butter in a medium saucepan over medium heat, then stir in the flour with a wooden spoon to make a smooth, somewhat loose paste.
3. Continue stirring until the butter and flour foam together for 2 minutes without coloring more than a buttery yellow; remove from heat. 
4. When the bubbling stops, pour in the hot milk all at once, whisking vigorously to blend thoroughly. 
5. Continue whisking slowly over moderately high heat, scraping along the bottom and sides of the pan, until the sauce comes to a simmer; simmer 2 to 3 minutes, stirring with a wooden spoon. 
6. Stir in the salt, white pepper, nutmeg, and pumpkin. 
7. Simmer until the sauce is thick enough to coat the back of a spoon. 
8. Bring a pot of salted water to a boil, add the pasta, and cook for 6 minutes; drain, and set aside. 
9. In a cast-iron skillet, heat the oil over medium heat. 
10. Add the sausage and cook through, until all the pink is gone, stirring occasionally; drain all but 2 tablespoons of the fat. 
11. Add the kale and garlic, stirring to coat; cook until wilted, add the red pepper, then set aside. 
12. In a small bowl, combine the ricotta, eggs, and sage; set aside. 
13. To assemble, spoon 1 cup of béchamel to the bottom of a 9-by-13-inch pan; cover by layering 4 to 5 noodles lengthwise. 
14. Spread half of the ricotta mixture over the noodles, followed by half of the kale-sausage mixture, cover with 1-cup mozzarella, and then pour 1-cup béchamel over the cheese. 
15. Add another layer of noodles, remaining ricotta mixture, kale-sausage mixture, and mozzarella. 
16. Top with the last layer of noodles, pour the remaining béchamel over the top, and then sprinkle with parmesan evenly. 
17. Bake for 45 to 50 minutes, or until the top is golden brown.
18. Let rest 15 minutes before serving. 

Recipe from Food52.com.

Chicken meatballs with braised lemon & kale

Oil, olive	1 tablespoon + 1 tablespoon
Shallots, minced, divided	2 medium
Scallion, minced	1
Garlic, minced	2 cloves
Red pepper flakes, crushed	¼ teaspoon
Chicken, ground	1 pound
Salt, kosher	1 teaspoon
Pepper, freshly ground	1 teaspoon
Lemon, very thinly sliced, seeds removed	1
Broth, chicken, low-sodium	2 cups
Kale, curly leaf, stems removed	1 bunch

1. Heat 1-tablespoon oil in a large heavy pot over medium heat. 
2. Add the half the shallot, scallion, garlic, and red pepper flakes. 
3. Cook, stirring constantly, until softened and fragrant, about 6 minutes. 
4. Add one-third of the chicken, and cook just until cooked through, breaking up any clumps. 
5. Transfer to a medium bowl, and let cool slightly. 
6. Add the remaining chicken to the bowl, and season with salt and pepper. 
7. Wipe out the pot, add 1-tablespoon oil, and heat over medium-high heat until hot but not smoking. 
8. Form eight meatballs, each about 2 to 2 ½-inches in diameter, and add to the pot. 
9. Cook until lightly golden brown on all sides, about 6 to 8 minutes; transfer to a plate. 
10. Add the remaining shallot and lemon slices, and cook until the lemon slices are tender and starting to turn light golden brown, about 2 minutes. 
11. Add the broth, and return the meatballs to the pot. 
12. Bring to a simmer, lower the heat, and cover. 
13. Cook until cooked through, about 8 to 10 minutes. 
14. Add the kale to the pot, and cook until tender and bright green, about 4 to 5 minutes. 
15. Season with salt and pepper; remove from heat. 
16. Divide the kale and sauce among four shallow bowls, topping with the meatballs and lemon slices. 
17. Garnish with thinly sliced scallions and serve.

Kale & fontina chicken roulade with garlic cream sauce & saffron rice

Kale, lacinato, stems removed, finely chopped	1 cup
Tomatoes, sun-dried, thinly sliced	3
Lemon juice, fresh	2 teaspoons
Oil, olive, extra-virgin	1 tablespoon + 2 tablespoons
Salt
Walnuts, toasted, finely chopped	½ cup
Fontina, grated	½ cup
Chicken breasts, boneless, skinless, pounded to ½-inch thickness	2
Pepper, freshly ground
Rice, jasmine	1 cup
Water	1 ¼ cups
Saffron threads	Pinch
Butter, unsalted	¼ cup
Garlic, minced	4 cloves
Flour, all-purpose	2 tablespoons
Chicken broth, low-sodium	1 cup
Thyme, dried	1 teaspoon
Basil, dried	½ teaspoon
Half & half	½ cup
Parmesan, grated	½ cup

1. Preheat the oven to 350°F. 
2. In a small bowl, combine the kale and tomatoes, drizzle with the juice and 1-tablespoon oil, and, using your fingers, rub into the kale mixture; season with salt. 
3. Add the walnuts and cheese, tossing to combine well. 
4. On a clean work surface, spread a pounded chicken breast cut side up and the short side facing you; season with salt and pepper. 
5. Place half of the kale mixture on the breast. 
6. Starting at one long end, roll the chicken around the kale mixture; use toothpicks or baking twine to secure the roulade, and repeat with the remaining breast. 
7. In a large oven-safe skillet, heat 2-tablespoons oil over medium-high heat. 
8. Generously season the outside of the chicken roulades with salt and pepper, and clean away any kale mixture that may have adhered to the outside. 
9. Carefully transfer the chicken seam side down to the skillet, cook 2 to 3 minutes per a side, until golden brown on all sides. 
10. Melt the butter in a small saucepan over medium heat. 
11. Add the garlic, and cook, stirring frequently, until fragrant, about 2 minutes. 
12. Whisk in the flour until lightly browned, about 1 minute. 
13. Gradually whisk in the broth, and then add the thyme and basil. 
14. Whisk in the half & half and cheese until slightly thickened, about 2 minutes; season with salt and pepper, to taste; set aside, keeping warm. 
15. Bake until it is no longer pink throughout, about 15 minutes. 
16. Boil the water, add the rice and saffron, cover and reduce to a simmer for 15 minutes; fluffy with a fork, and set aside, covered. 
17. Serve the chicken roulade over the rice topped with the sauce.