Kale Gratin with Bacon
Kale Gratin with Bacon

Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, kale gratin with bacon. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Kale Gratin with Bacon is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Kale Gratin with Bacon is something that I’ve loved my whole life.

Spicy Kale with Bacon and Garlic. Bay Scallop Chowder Recipe - Creamy Scallop and Bacon Soup. This gratin has added bacon and kale for some extra flavour and goodness.

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

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

Gluten free and sure to be a hit with your guests! The creamed kale is delicious on its own but when you add the crunchy topping of salty bacon and earthy walnuts to it…just WOW. 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.

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.

Add the onions and cook until they have softened and are just starting to brown. By Marian Cooper Cairns and Mary Allen Perry. This gratin is inspired by spinach dip. If you're lazy to blanch the kale, you can cut the leaves to small pieces (long strips) to add directly to the stir-fry. To enjoy the full flavour of bacon in this dish, the bacon must be cooked in oil (its own + some olive oil) until crisp and most of.

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