Kale Gratin with Pancetta

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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.

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I have made this with pancetta, bacon and no meat at all. It is really good even without the meat!

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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.

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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.

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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.

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Great: never ate kale before, went to farm market and it look so nice I tried it. Loved it. I did not have cream so I used Milk. It was fine. My husband loved it. Will make it again.

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In my small town, I couldn't find pancetta or the cheese, so I substituted bacon and a romano blend. I'd never had Kale before and wanted to make sure it was something my husband would eat. This is a keeper!

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I followed the recipe to a 't' and I loved the result - and I'm not usually a fan of Kale.
I've made this a few times; it's now part of my winter rotation.

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Very delicious. I really want to eat more kale, so I need to find a way to make it interesting for everyday eating. That means it also has to be low saturated fats. Here's how I'd cut the fat.

Instead of pancetta, I'd find a salty, flavorful substitute that was less fatty... perhaps a vegan bacon substitute. The half-and-half worked well, but it wasn't like there was a cream sauce all over the kale. It was adequatly flavored and lightly coated as it appears in the photo on this website so I don't think I was getting a lot of fat there. I thought my cheese blend was too overpowering, so next time I'd cut it with a low-fat cheese. Hard cheeses are full of saturated fat. I'm hoping that cutting it with a soft cheese will help it retain some of that sharp flavor but reduce the fat.

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This recipe is amazingly delicious. The only caveat is that it is so high in fat it really needs to be reserved for special occasions. I took it to a Thanksgiving gathering and one of the children went back for seconds and the mother asked for the recipe. I got a lot of compliments. Really, the cream sauce is so good you could put shoe leather in it and it would be fabulous. I opted for bacon because I wanted the smokiness, and added a tiny amount of blue cheese (about an ounce. No question this recipe goes in my box under holiday recipes.