Creamed Gratin of Cavolo Nero

  • 30 min
  • Easy

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.



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)

Though we prefer to make it with deep green cavolo nero, kale would work just as well. The beauty of this dish – aside from it being packed with flavour – is that it can be prepared in advance. Simply pop in the oven straight from the fridge 20 minutes before you are ready to serve.

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.

Place a pan over a medium heat and fry the pancetta until it begins to crisp.

Next, add the onion and garlic and continue to cook for a further 3-4 minutes until the onion has softened. Add the butter, parsley, thyme and double cream to make a rich sauce, stirring until the butter has melted. Season generously with salt and pepper.

Pour the sauce over your greens and stir until evenly dispersed. Sprinkle over the breadcrumbs and the finely grated parmesan until you have a generous topping.

Bake in the oven for 20 minutes until bubbling at the edges and golden brown on top.


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Grouped product items
Organic Red Onions
Organic Red Onions
Organic Unsalted Butter
Organic Unsalted Butter
Organic Garlic
Organic Garlic
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