Kale Gratin with Pancetta
.
Yield
4 servingsPrep
16 minCook
19 minReady
36 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
kale
stems stripped and chopped, about 6 cups |
|
| 1 | x |
salt
|
*
|
| 3 | tablespoons |
olive oil
|
|
| ¼ | pound |
pancetta
chopped into 1/2-inch pieces |
*
|
| 1 | cup |
cream
|
|
| 2 | cloves |
garlic
smashed and chopped |
|
| ⅛ | teaspoon |
nutmeg
grated, eyeball it |
|
| 1 | x |
black pepper
|
*
|
| ½ | cup |
bread crumbs
|
|
| ½ | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
kale
stems stripped and chopped, about 6 cups |
|
| 1 | x |
salt
|
*
|
| 45 | ml |
olive oil
|
|
| 113.4 | g |
pancetta
chopped into 1/2-inch pieces |
*
|
| 237 | ml |
cream
|
|
| 2 | cloves |
garlic
smashed and chopped |
|
| 0.6 | ml |
nutmeg
grated, eyeball it |
|
| 1 | x |
black pepper
|
*
|
| 118 | ml |
bread crumbs
|
|
| 118 | ml |
Parmesan cheese
|
|
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.
