Kale Gratin with Pancetta

• 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

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

kale, salt, extravirgin olive oil, pancetta, cream, garlic, nutmeg, black pepper, breadcrumbs, romano

Taken from www.foodnetwork.com/recipes/rachael-ray/kale-gratin-with-pancetta-recipe.html (may not work)