Kale Gratin with Pancetta Recipe

Name: Kale Gratin with Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups; Salt; 3 tablespoons extra-virgin olive oil; 1/4 pound pancetta, chopped into 1/2-inch pieces; 1 cup cream; 2 cloves garlic, smashed and chopped; 1/8 teaspoon grated nutmeg, eyeball it; Black pepper; 1/2 cup breadcrumbs; 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

Servings: persons

1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups
Salt
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, chopped into 1/2-inch pieces
1 cup cream
2 cloves garlic, smashed and chopped
1/8 teaspoon grated nutmeg, eyeball it
Black pepper
1/2 cup breadcrumbs
1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

1
Preheat the broiler but place the oven rack on the second shelf down from the heat source.
2
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.
3
Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta.
4
Crisp the pancetta and add the cream and garlic.
5
Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup.
6
Add cooked greens to cream and stir to coat evenly.
7
Transfer to shallow casserole.
8
Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil.
9
Season the crumbs with salt and pepper and combine with cheese.
10
Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups, Salt, 3 tablespoons extra-virgin olive oil, 1/4 pound pancetta, chopped into 1/2-inch pieces, and more.

Yes, Kale Gratin with Pancetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale Gratin with Pancetta

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