The main content
Kale Gratin with Pancetta

Kale Gratin with Pancetta


  • 1 1/4-1 1/3 pounds kale (about 6 cups), stems stripped and chopped

  • Salt

  • 3 tablespoons extra virgin olive oil (EVOO)

  • 1/4 pound pancetta, chopped into 1/2-inch pieces

  • 1 cup cream

  • 2 cloves garlic, smashed and chopped

  • 1/8 teaspoon nutmeg, grated (eyeball it)

  • Black pepper

  • 1/2 cup breadcrumbs

  • 1/2 cup grated Parmigiano Reggiano or Pecorino Romano cheese


Pre-heat 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 5-6 minutes; drain and dry the greens.

Return the skillet to the stove over medium-high heat and add 1 tablespoon of the EVOO and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt and pepper, then reduce for 7-8 minutes to about 1/2-2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.

Toss with breadcrumbs with the remaining 2 tablespoons of EVOO. 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.