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Categories:
kale salt black pepper olive oil pancetta heavy cream garlic nutmeg breadcrumbs Pecorino-Romano cheese
Viewed: 25 - Published at: 10 months agoIngredients
- 1 1/2 lbs kale (de-ribbed & chopped)
- salt
- black pepper
- 3 tablespoons olive oil
- 1/4 lb pancetta (chopped into 1/2 inches)
- 1 cup heavy cream
- 2 garlic cloves (mashed and chopped)
- 1/8 teaspoon nutmeg (grated)
- 1/2 cup breadcrumbs
- 1/2 cup pecorino romano cheese (grated) or 1/2 cup parmigiano-reggiano cheese (grated)
Method
- Cook the kale in a deep pot of boiling water induced with salt for about 6 minutes, drain the kale and dry them.
- Preheat your broiler with the rack 2nd shelf down.
- Heat a skillet over med-high heat and cook the pancetta in olive oil until crisp. Add cream, garlic, nutmeg, salt n' pepper and simmer for about 7-8 minutes until the sauce is reduced to about 1/2 to 2/3ish cup.
- Toss in the greens into the sauce and make sure its coated evenly.
- In a small bowl toss the breadcrumbs and olive oil, combine it with the cheese and take that and sprinkle it all over top the greens.
- Broil for 5 minutes. Ta Da!
