- 225g cavolo nero or kale, stalks removed
- 75g pancetta, cut into 0.5cm cubes
- 1 medium onion, sliced
- 1 clove of garlic, finely chopped
- 25g butter
- 2 tbsp parsley, finely chopped
- 1 tsp thyme leaves
- 300ml double cream
- 25g parmesan, finely grated
- 25g breadcrumbs
- 75g chestnuts, roughly chopped (optional)
We created this gratin recipe to celebrate the iron-rich, deep green cavolo nero we grow in our organic Market Garden, but it could easily be adapted to whatever ingredients you have to hand. If you have odds and ends that need using up, feel free to swap in other leafy greens such as chard and kale or even sliced fennel, leeks and butternut squash.
Ideal as a side or main dish, this versatile gratin is packed with flavour and can be prepared in advance. Simply omit the pancetta to make a vegetarian version.
METHODDIFFICULTY: Easy 30 MINS
Pre-heat the oven to 180°C. Remove the stalks from your cavolo nero or kale, chop the leaves into large slices and arrange in a medium sized casserole or oven-proof dish.
For the full recipe, please download our free recipe eBook for winter below.