Kale Gratin With Pancetta - Rachael Ray - cooking recipe

Ingredients

1 1/2 lbs kale (de-ribbed & chopped)
salt
black pepper
3 tablespoons olive oil
1/4 lb pancetta (chopped into 1/2 inches)
1 cup heavy cream
2 garlic cloves (mashed and chopped)
1/8 teaspoon nutmeg (grated)
1/2 cup breadcrumbs
1/2 cup pecorino romano cheese (grated) or 1/2 cup parmigiano-reggiano cheese (grated)

Preparation

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!