Kale Gratin with Pancetta

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  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
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1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups


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. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.
  4. Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. 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.
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