Kale Gratin with Pancetta

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I never had Kale or pancetta before but it was something that I was interested in trying. The recipe was easy and very delicious. I enjoyed this recipe and will be cooking it again.

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I loved this recipe and shared with my friends at work - "even the picky ones" loved this!!!!!
Thank you!

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I purchased my kale at a local market. I had no idea it was on the produce shel

The texture was chewy IF I make it again I'll opt for organic kale

The flavors were good

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This recipe was very good. My husband and I are members of a C.S.A. in Salt Lake City, and we have been getting a lot of greens, so I've been on the hunt for recipes. I used collards (I increased the boiling time and bitter greens of all kinds. I baked this instead of broiling it, so I think my version is more like a 45 minute meal. Ths is a great use of any kind of green. Definately try it.

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I made this using canadian bacon and a little regular bacon,as I couldn't get pancetta and it was soooooooooooo good,am going to put the little thats left over,along with a new batch over pasta,you did gooooood rachael!!!!!

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crispy on top, creamy and nutritious underneath. i used japanese bread crumbs (panko and bacon instead of panchetta, and it came out very tasty.

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I had never tried kale before, but with cheese, bacon and cream, who could go wrong - it is deeeelishus

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This recipe is not only very simple, but delicious. The only issue I have is pancetta is next to nonexistant in rural americal. Pork fat is port fat, more or less, I substituted my favorite bacon with good results.

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This was wonderful. Even my 5 year old loved and asked for more.

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Fixed this for our traditional New Year's Day dinner and 'Yum-O!' I ahd all the ingredients on hand, thanks to Rachel's "Express Lane" cookbook. Very easy and unbelievably tasty. I will never go back to boiling my collards or kale or mustard greens again!