Kale Gratin With Pancetta Rachael Ray Recipes

DRUNKEN SPAGHETTI WITH BLACK KALE

Steps:

• Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table.

KALE GRATIN WITH PANCETTA - RACHAEL RAY

Steps:

• 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!

AUTUMN POTATO GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Halve the potatoes and toss them into a large baking dish and season with salt and pepper.
• Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.
• Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.