SAGE & KALE SAUSAGE GRAVY
Ingredients:
1 pound ground pork
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons butter
4-5 garlic scapes, thinly sliced
1/4 cup minced sage
1 tablespoon maple syrup
2 tablespoons flour
2 1/2 cups whole milk, divided
2 stalks kale, stems removed and finely chopped
1/4 teaspoon red pepper flakes, optional
Directions:
Heat a large heavy skillet over medium low heat. Add ground pork along with 1 teaspoon salt, and both peppers. Cook until just beginning to brown, about 8 minutes.
Add butter, garlic, and sage. Saute gently while butter melts until garlic is very tender, about 5 minutes. Add syrup and cook until the pork mixture is very slightly caramelized, about 2 minutes.
Reduce heat to low and add flour. Stir until pork mixture is well coated in flour and just beginning to brown. Stir in 1/2 cup of milk, scraping the bottom of the pan so all flour and caramelized bits are incorporated into the milk mixture. Add remaining 2 cups milk, remaining teaspoon salt, and kale. Increase heat to medium, bring to a gentle simmer and cook until it reaches your desired consistency. If you prefer a thinner gravy, you may want to add a bit more milk. Season to taste with red pepper flakes if you like.
Serve over warm biscuits. Pillsbury is just fine. If you want to make some from scratch, this is a great recipe.