Kale Gratin with Pancetta

Directions

Preheat the broiler but place the oven rack on the second shelf down from the heat source.

Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes, drain and dry the greens.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of olive oil and pancetta.

Crisp the pancetta and add the cream and garlic.

Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about ½ to ⅔ cup.

Stir in cooked greens to cream and stir to coat evenly.

Transfer to shallow casserole.

Toss with breadcrumbs with the remaining 2 tablespoons of olive oil.

Season the crumbs with salt and pepper and combine with cheese.

Put the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.

Serve warm.