From: TABLE MANNERS
Recipe courtesy: Seattle food blogger Jess Thomson, Hogwash, jessthomson.com
- 2 thick slices bacon or pancetta, diced into ¼-inch cubes
- 1¼ pounds chiffonade of Red Russian kale (approximately 1 big bundle)
- salt and freshly ground pepper
- 1 cup chicken stock or broth
- 2 tablespoons all-purpose flour
- 1 tablespoon butter, cut into tiny cubes, plus more for buttering dish
- ¼ cup grated Parmesan cheese
- ½ cup heavy cream
- Preheat the oven to 375° F.
- Preheat a large, deep skillet or soup pot over medium heat. When hot, add the bacon, and cook for about 10 minutes, or until almost crispy.
- Add the kale, season with salt and pepper, and cook 5 minutes, stirring, or until the kale turns bright green. Add the stock, cover the pot, and cook 10 minutes, stirring once or twice.
- Take the lid off the kale and cook another 5 minutes or so, until no liquid remains at the bottom of the pot. (You want the kale to be fairly dry.)
- Remove the pot from the heat, add the flour, and stir until no white remains.
- Butter a medium oval gratin dish (a pie plate or several small crème brûlée dishes or large ramekins would work as well), and transfer the kale to the gratin dish in a roughly even layer.
- Season the kale with salt and pepper, dot with the butter, and sprinkle the Parmesan evenly over the top.
- Drizzle the cream over cheese, and bake for 30 minutes, until the cream is bubbling and the cheese is browned. Serve warm.