Kale Gratin With Pancetta - Rachael Ray

• 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 (grated) or 1/2 cup parmigiano-reggiano cheese (grated)

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. Preheat your broiler with the rack 2nd shelf down.
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 to 2/3ish cup.
4. Toss in the greens into the sauce and make sure its coated evenly.
5. In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that and sprinkle it all over top the greens.
6. Broil for 5 minutes. Ta Da!

kale, salt, black pepper, olive oil, pancetta, heavy cream, garlic, nutmeg, breadcrumbs, pecorino romano cheese

Taken from www.food.com/recipe/kale-gratin-with-pancetta-rachael-ray-311316 (may not work)