Kale Gratin with Bacon
Kale Gratin with Bacon

Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, kale gratin with bacon. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Kale Gratin with Bacon is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Kale Gratin with Bacon is something which I have loved my entire life. They are fine and they look fantastic.

This gratin has added bacon and kale for some extra flavour and goodness. You can use a mandolin to get perfect potato slices - just be careful of your fingers! Prepare this dish in advance and have ready to go in the fridge, so all you have to do is pop it in the oven.

To begin with this particular recipe, we must prepare a few components. You can have kale gratin with bacon using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Kale Gratin with Bacon:
  1. Make ready 1 bunch Kale (chopped)
  2. Make ready 3 clove Garlic (chopped)
  3. Get 1/2 cup Bread Crumbs
  4. Prepare 1/2 cup Grated Parmisiano
  5. Get 1 cup Heavy Cream
  6. Make ready 1 pinch Black Pepper
  7. Make ready 1 pinch Salt
  8. Get 3 tbsp Extra Virgin Olive Oil
  9. Prepare 1/4 tsp Nutmeg (eyeball it)
  10. Take 5 slice Bacon (cooked and crumbled)

Preparation Stack a few kale leaves and roll lengthwise into a cigar shape. By Marian Cooper Cairns and Mary Allen Perry. This gratin is inspired by spinach dip. When the bacon is ready, use a slotted spoon to transfer it to a paper towel-lined plate; set aside.

Instructions to make Kale Gratin with Bacon:
  1. Cook the bacon on a skillet; crumble bacon into pieces; then set aside. Keep a tablespoon of bacon grease to use later.
  2. Preheat the broiler to LOW but place the oven rack on the second shelf down from the heat source.
  3. Bring a few inches of water to a boil in a pot, add the kale and salt and cook for 5-6 minutes; drain and dry the greens.
  4. Return the pot to the stove over medium-high heat and add 1 tablespoon of bacon grease to saute the garlic. Add the cream and bacon pieces. Season with nutmeg, salt and pepper, then reduce heat.
  5. Cook the cream mixture to about 1/2 a cup. Add the cooked kale to the cream mixture; coat evenly. Transfer to a shallow casserole.
  6. In a bowl, mix the bread crumbs, parmesan, salt and pepper together. Add it on top of the creamed kale. Place it in the oven on the second shelf under the broiler. Cook for 5 minutes. Enjoy.

Used hard chirizo instead of bacon add one finely chopped Fresno pepper with the garlic. Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown. Uncover the pan and sprinkle the gratin evenly with the panko mixture.

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