Ingredients Jump to Instructions ↓

  1. 1 1/4 to 1 1/3 pounds kale , stems stripped and chopped, about 6 cups Salt

  2. 3 tablespoons extra-virgin olive oil

  3. 1/4 pound pancetta , chopped into 1/2-inch pieces

  4. 1 cup cream

  5. 2 cloves garlic , smashed and chopped

  6. 1/8 teaspoon grated nutmeg , eyeball it Black pepper

  7. 1/2 cup breadcrumbs

  8. 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

Instructions Jump to Ingredients ↑

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


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