Keto Kale, Mushroom And Pancetta Bake
How to Make It
Step 1
Heat the butter in a pan over a low/medium heat. Mince the garlic and add to the pan along with the onion. Sweat gently until tender.
Step 2
Add the cream cheese and grated cheddar and stir well to combine, allowing the cheese to melt.
Step 3
Add the stock and cream to the pan and stir well. Bring to a gentle simmer and cook for a few minutes until the sauce is thick and creamy.
Step 4
Whilst the sauce is cooking, heat the olive oil in a pan over a medium heat and add the pancetta. Cook until golden brown all over. Remove with a slotted spoon and set aside.
Step 5
Slice the mushrooms in half and add to the pan and cook until golden and just tender.
Step 6
Add the kale leaves to the pan – discarding any tough stalks. Season to taste and stir well to combine, cooking until the kale is just wilted.
Step 7
Preheat the oven to 400 degrees Fahrenheit.
Step 8
Add the kale, mushrooms and pancetta to an oven proof dish.
Step 9
Spoon over the creamy sauce.
Step 10
Mix together the ground almonds, parmesan and a generous pinch of black pepper. Scatter over the cheese mixture.
Step 11
Transfer to the oven to bake for 18-20 minutes until golden brown and bubbling.
Ingredients
- Uncured Diced Pancetta by Colameco’s – 3 ounce
- Kale – 3 cup
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s – 12 gram
- Parmesan Cheese – 2 tablespoon, grated
- Mushrooms – 2 cup
- Cream Cheese Spread – 1-½ tablespoon
- Garlic – 1 clove
- White Onion – 1 tablespoon
- Unsalted Butter – 1 tablespoon
- Olive Oil – 1 tablespoon
- Cheddar Cheese – 1 cup
- Heavy Cream – ⅓ cup
- Spices Nutmeg Ground – ⅛ tsp
- Black Pepper – ⅛ teaspoon
- Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can – ⅔ cup