Kale Gratin with Pancetta

I made this as the side to the Garlic-Buttered Steak from Monday. It looked yummy, but honestly I didn't enjoy it. I'm not big on dark green veggies...even though they're good for you. Oh, and I diced up 3 slices of bacon rather than using the 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

Preheat 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 to 6 minutes; drain and dry the greens.

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.

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.