Hmmmm…. what to make, what to make? There’s something about bringing a dish to someone else’s house that feels like a little extra tiny bit of pressure for it to be show-stopping. Right?

So this week, I’ve got you covered my friends.

With a cozy one-pot meal that’s always a crowd-pleaser (and sneaky little way to add in more nutrient-dense dark leafy greens to your life). This dish is perfect for having people over, or bringing to a potluck, as it can be made-ahead of time and tastes great served warm or at room temperature. So…. if you were looking for a holiday dish for a crowd… this would be so perfect.

And– you guessed it! This recipe is straight from Simply Real Eating— which is out now! And while we’re on the topic, it would make pretty great and meaningful present for someone you love (who loves eating well, or is on a journey to do so more).

And because it’s TIS THE SEASON, I have a  extra special little bonus for you: you can also snag my first cookbook, The Simply Real Health Cookbook, for 20% off all week long in honor of Black Friday/Cyber Monday! Find it right here, and use code K5X634QL at checkout to get your discount.

Both would make such good gifts for the hosts, home cooks, healthy minded, and anyone just looking to simplify their lives this year. (Um, wait, isn’t that all of us!?) You could even pull an Oprah with your family: you get a cookbook, you get a cookbook! I mean, why not?

And if you’re looking for even more holiday food inspo… Green Beans + Mushrooms, Tahini Roasted Carrots, and The Best Cranberry Sauce are three of my all-time fav Thanksgiving recipes that you may just wanna add to your shopping  list this week. If you need any more ideas, you can snag my full ebook/PDF printable  Healthy Holiday Recipe Guide for all the ideas, ingredients, and easy recipes you need to host and eat well all season long!

 1 lb organic Italian sausage

6 bunches of collard greens, kale or swiss chard, inner stems removed and sliced into ribbons

1 cup organic chicken or vegetable stock

¼ cup parmesan cheese

¼ cup heavy cream

3 tablespoons almond, brown rice or gluten-free flour

1 tablespoon organic butter

2 teaspoons sea salt

1 teaspoon pepper

Preheat oven to 375 and grease a 8 inch casserole dish or gratin dish and set aside. Brown sausage in a large stock pot over medium heat until done, breaking up with a wooden spoon as you go. When done, remove sausage from heat, and set aside. In the same pot, add an extra drizzle of olive oil, and add the leafy greens in bunches until they wilt and cook down.

Add broth and cover the stock pot for 5-10 minutes until all the liquid is absorbed. Drain out any excess liquid if it does not evaporate. Add in flour and sausage  to the veggies mixture and stir well to combine. Pour the greens and sausage mixture into your baking dish, dot the top with pieces of butter, pour the cream over the top, and sprinkle with cheese. Cover and bake for 30 minutes.

Remove cover and broil for the last minute for a golden brown bubbling crust.

Don’t forget, you can get 20% off my first book, The Simply Real Health Cookbook all this week! Find it right here, and use code K5X634QL at checkout to get your discount.