Bacon And Kale Gratin
serves 4-6
Red Russian Kale is gorgeous, with its deep emerald-green leaves and red ribs, but like most grown-up kale, it’s most tender when it’s cooked a long time.Read more about this recipe at hogwash.
2 thick slices bacon or pancetta, cut into 1/4” dice
1 big bundle Red Russian Kale (about 1 1/4 pound), rinsed, dried, and cut into chiffonade
Salt and freshly ground pepper
1 cup chicken stock or broth
2 tablespoons all-purpose flour
1 tablespoon butter, cut into tiny cubes, plus more for buttering dish
1/4 cup grated Parmesan cheese
1/2 cup heavy cream
prep: 30 minutes
total: 1 hour
large, deep skillet with cover (or soup pot)
grater
oval gratin dish
1. Preheat the oven to 375F. Preheat a large, deep skillet or soup pot over medium heat. When hot, add the bacon, and cook for about 10 minutes, or until almost crispy. Add the kale, season with salt and pepper, and cook 5 minutes, stirring, or until the kale turns bright green.
2. Add the stock, cover the pot, and cook 10 minutes, stirring once or twice. Take the lid off the kale and cook another 5 minutes or so, until no liquid remains at the bottom of the pot. (You want the kale to be fairly dry.)
3. Remove the pot from the heat, add the flour, and stir until no white remains. Butter a medium oval gratin dish (a pie plate or several small crème brulee dishes or large ramekins would work as well), and transfer the kale to the gratin dish in a roughly even layer.
4. Season the kale with salt and pepper, dot with the butter, and sprinkle the Parmesan evenly over the top. Drizzle the cream over cheese, and bake for 30 minutes, until the cream is bubbling and the cheese is browned. Serve warm.
