Kale Gratin With Pancetta - Rachael Ray Recipe

Name: Kale Gratin With Pancetta - Rachael Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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!

564

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 1/2 lbs kale (de-ribbed & chopped), salt, black pepper, 3 tablespoons olive oil, and more.

Yes, Kale Gratin With Pancetta - Rachael Ray 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 - Rachael Ray

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