Ingredients
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kale1 1/3 lb
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saltquantity
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evoo3 Tbsp
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pancetta1/4 lb
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cream1 cups
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garlic cloves2 quantity
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nutmetquantity
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black pepperquantity
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breadcrumbs1/2 cups
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parmigiano-reggiano1/2 cups
Steps
- Preheat broiler with rack on the second shelf down
- Bring a few inches of water to a boil in a deep skillet or pot. Add kale and salt and cook 5-6 min. Drain and dry greens
- Return the skillet to the stove over medium-high heat and add 1 Tbsp evoo and pancetta (chopped into 1/2 in. pieces). Crisp pancetta, then add cream and garlic (smashed and chopped)
- Season with a pinch of nutmeg, salt, and pepper, then reduce 7-8 min. to about 1/2 to 1/3 cup.
- Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole
- Toss breadcrumbs and remaining 2 Tbsp. evoo, cheese, and season with salt and pepper.
- Top kale with breadcrumb mixture and broil for 5 minutes
- Original recipe is unclear whether you mix the breadcrumb mixture with the kale, or just top before broiling