Kale Gratin With Pancetta - Rachael Ray |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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DELICIOUS. I made it once for a BBQ party I went to and it was gone so fast. Unbelievable. Almost all the ladies there wanted this recipe. I also cooked this for a family, their kids gobbled it up as if it was pizza. It's a great way to use Kale in an absolutely tasty way since kale is very good for you. Ingredients:
1 1/2 lbs kale (de-ribbed & chopped) |
salt |
black pepper |
3 tablespoons olive oil |
1/4 lb pancetta (chopped into 1/2 inches) |
1 cup heavy cream |
2 garlic cloves (mashed and chopped) |
1/8 teaspoon nutmeg (grated) |
1/2 cup breadcrumbs |
1/2 cup pecorino romano cheese (grated) or 1/2 cup parmigiano-reggiano cheese (grated) |
Directions:
1. Cook the kale in a deep pot of boiling water induced with salt for about 6 minutes, drain the kale and dry them.
2. Preheat your broiler with the rack 2nd shelf down.
3. Heat a skillet over med-high heat and cook the pancetta in olive oil until crisp. Add cream, garlic, nutmeg, salt n' pepper and simmer for about 7-8 minutes until the sauce is reduced to about 1/2 to 2/3ish cup.
4. Toss in the greens into the sauce and make sure its coated evenly.
5. In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that and sprinkle it all over top the greens.
6. Broil for 5 minutes. Ta Da!
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