Kale Gratin With Pancetta - Rachael Ray

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 or parmigiano-reggiano cheese (grated)

Directions

1. 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. 2

   Preheat your broiler with the rack 2nd shelf down.

3. 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 1/2-2/3ish cup.

4. 4

   Toss in the greens into the sauce and make sure its coated evenly.

5. 5

   In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that & sprinkle it all over top the greens.

6. 6

   Broil for 5 minutes. Ta Da!