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)
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.