| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups
- Salt
- 3 tablespoons extra-virgin olive oil
- 1/4 pound pancetta, chopped into 1/2-inch pieces
- 1 cup cream
- 2 cloves garlic, smashed and chopped
- 1/8 teaspoon grated nutmeg, eyeball it
- Black pepper
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 50 g |
| Saturated Fat | 22 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 113 mg |
| Sodium | 649 mg |
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 50 g |
| Saturated Fat | 22 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 20 g |
| Cholesterol | 113 mg |
| Sodium | 649 mg |
Reviews
An excellent side dish for any kind of sausage or pork. A slightly indulgent way to eat kale.
Great recipe our family loved it, definitely a keeper that won’t be just for special occasions
Super easy to make and delicious. A bit hit at Thanksgiving. Next time will double the recipe.
Outrageous! One of the BEST vegetable recipes ever. For a variation, this sauce would be amazing over pasta with kale mixed in. It will now be a staple in our household!
I also was a kale-virgin and now I love the stuff. I have a bottle of Thymely Lemon vinegar that I splashed generously over the steamed Kale, used a little Mrs. Dash and salt free butter and found it extremely tasty.
Outstanding dish! I wanted to find an easy way to introduce kale into the ‘green lineup’ that would be well received. This recipe did the trick beautifully. It’s simply delicious. Given the considerable fat content I’ll serve it sparingly but it’s a definite keeper all the same.
I have made this with pancetta, bacon and no meat at all. It is really good even without the meat!
Although it was good, I was confused. It says to use 1-1/4 to 1-1/3lbs. of kale, 6 cups. The way it read was 6 cups before cooking. I measured 6 cups of raw kale and barely had any after it was cooked. Luckily, I had another bunch and added it to the sauce. When I followed the recipe as it read, I had enough for maybe 1serving with a lot of sauce. Tasted good.
I added more garlic that required and I also added onions just as the pancetta was reaching it’s browning point. It was magnificent! If you’re looking for something different utilizing kale, this is the recipe for you. It was very tasty and I will make it again.
This was yummy!!! Didn’t have pancetta, just ham steak, and it was still wonderful. Used kale straight out of the garden. Watch the salt, but I will make this again.