Black Kale and Bacon Gratin 

This different side dish will have the whole family craving kale.  A “gratin” is a dish topped with  some cheese and/or a breadcrumb mixture and finished under the broiler. 



2 oz. smoked bacon, cubed ( 60 gm) or pancetta  

1 large bunch black kale , trimmed, cut into 2“ chunks 

1 Tbsp. olive oil (15 ml)

Sea salt and freshly cracked black pepper to taste 

1/4 cup chicken broth (50 ml)

1/4 cup panko style bread crumbs (50 ml)

1 Tbsp. extra virgin olive (15 ml)

1 sprig chopped rosemary, chopped

3 oz. buffalo mozzarella, torn apart into pieces with hands (90 gm)



Preheat broiler   

In a large skillet cook bacon on medium heat until golden and just crisp.  Drain excess fat. Remove bacon and reserve. 

To same pan add 1 tablespoon olive oil and sauté kale over medium high heat for about 2 minutes, just to wilt.  Season with salt and pepper and add the chicken broth.  Reduce heat to low and simmer uncovered until liquid has evaporated and kale is just tender, about 4 - 5 minutes.  

Transfer to an 8x10-inch shallow baking dish, spreading out evenly.  Sprinkle pieces of broken mozzarella on top not covering all kale.  

In a small bowl combine the panko bread crumbs olive oil and chopped rosemary.  Toss to blend. 

Sprinkle this mixture over top of kale, evenly.      

Broil  until golden and bubbly, about 4- 5 minutes.   


Serves 6    

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