Kale Gratin with Bacon
Kale Gratin with Bacon

Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a special dish, kale gratin with bacon. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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.

Kale Gratin with Bacon is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Kale Gratin with Bacon is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. 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. Make ready 1/2 cup Bread Crumbs
  4. Prepare 1/2 cup Grated Parmisiano
  5. Get 1 cup Heavy Cream
  6. Get 1 pinch Black Pepper
  7. Prepare 1 pinch Salt
  8. Make ready 3 tbsp Extra Virgin Olive Oil
  9. Take 1/4 tsp Nutmeg (eyeball it)
  10. Take 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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