Kale Gratin with Pancetta

Ingredients

• 4 servings bell pepper black
• 0.5 cup breadcrumbs 
• 1 cup cup heavy whipping cream 
• 2 cloves garlic smashed chopped
• 1.3 pounds kale chopped
• 0.1 teaspoon nutmeg grated
• 3 tablespoons olive oil extra-virgin
• 0.3 pound pancetta chopped
• 0.5 cup pecorino cheese grated
• 4 servings salt 

Equipment

• frying pan
• oven
• pot
• broiler
• stove

Directions

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.
4. Add cooked greens to cream and stir to coat evenly.
5. Transfer to shallow casserole.
6. Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese.
7. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.