MICHAELIS' FAMILY RECIPES

KALE GRATIN WITH PANCETTA

A recipe from Rachel Ray

Dinner

4 servings

INGREDIENTS

  • kale
    1 1/3 lb
  • salt
    quantity
  • evoo
    3 Tbsp
  • pancetta
    1/4 lb
  • cream
    1 cups
  • garlic cloves
    2 quantity
  • nutmet
    quantity
  • black pepper
    quantity
  • breadcrumbs
    1/2 cups
  • parmigiano-reggiano
    1/2 cups

STEPS

  1. Preheat broiler with rack on the second shelf down
  2. 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
  3. 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)
  4. Season with a pinch of nutmeg, salt, and pepper, then reduce 7-8 min. to about 1/2 to 1/3 cup.
  5. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole
  6. Toss breadcrumbs and remaining 2 Tbsp. evoo, cheese, and season with salt and pepper.
  7. Top kale with breadcrumb mixture and broil for 5 minutes
  8. Original recipe is unclear whether you mix the breadcrumb mixture with the kale, or just top before broiling

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