this recipe has to stop. definitely a twice baked recipe. i made it two thursdays in a row with eggs as a brunch. its soo amazing, but im thinking a little too much for everyday snacking, regardless great recipe. found it on the web, from rachel ray of all people, tweaked it out a little for me, as an attempt to make it healthier without even thinking about omitting the pancetta. im sure it is fantastic without it, but secretly thats why im blogging about it. cause somebody else should make it without the pork, cassie im looking at you, and tell me how it is cause im just too committed to my relationship with bacon.
1 1/4 pounds of kale, stems removed and chopped.
-ive made this with a mix of kale, mustard greens and spinach before and it turned out great too. the freaking grocery was out of kale last time i went so i tried it with mustard greens. same great amazing taste but, they had a little more trouble keeping their stamina. kales more of a general in the world of dark greens.
salt and pepper
3 tbsp olive oil
1/4 pound of pancetta. chopped
-im sure you can use bacon, or tofacon or nothing
1 cup cream
-ive opted out for an low fat soy cream everytime and it tasted just fine
2 cloves garlic chopped
teaspoon of nutmeg
-this is the secret. i dont know what it does, but it brings the whole dish together. you have the bitter greens with the juicy pancetta and then theres this hint to sweetness from the nutmeg. it nails it.
1/2 cup breadcrumbs
- i also opted out for my favorite thing. almond crumbs, just like breadcrumbs but much healthier. you can grab a bag at trader joes.
1/2 cup parmesan or pecorino romano.
-ive used grated but if you get it freshly shredded, its melts better. ive also usually put less cheese, just like a little dusting on the top will do.
and make sure your broiler is on with the shelf second down from the heat.
bring a few inches of water to a boil in a deep skillet or pot. add the kale and cook for about 5-6 minutes. afterwards drain the greens and dry them, trying to get all the excess water out of it.
heat the pancetta over m/h heat with a tbsp of olive oil. i get a package thats pre cubed and its perfect. trader joes. my favorite place. once its crisped and starts to brown, add the cream, garlic, a pinch of pepper and the nutmeg. Reduce the sauce for about 7-8 minutes and then add the greens. stir it all together and then transfer the kale and sauce to a small casserole dish. final step. toss the almond crumbs with 2 tbsp of olive oil and mix, then add the cheese. toss this mixture on top of the kale to make a nice crust and place into the oven for about 5 minutes, till the cheese has melted slightly and the breadcrumbs start to brown. enjoy this one, it is unreal.