3 ounces pancetta or prosciutto ham
3 cups kale
1 tablespoon almonds, ground
2 tablespoons Parmesan cheese, grated
2 cups mushrooms
2 tablespoons cream cheese
1 clove garlic
1 tablespoon onion
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Cheddar cheese
1/3 cup heavy cream
1/8 tsp nutmeg
1/8 teaspoon black pepper
2/3 cup chicken Broth, bouillon or consommé
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.
Add the cream cheese and grated cheddar and stir well to combine, allowing the cheese to melt.
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.
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.
Slice the mushrooms in half and add to the pan and cook until golden and just tender.
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.
Preheat the oven to 400 degrees Fahrenheit.
Add the kale, mushrooms and pancetta to an oven proof dish.
Spoon over the creamy sauce.
Mix together the ground almonds, parmesan and a generous pinch of black pepper. Scatter over the cheese mixture.
Transfer to the oven to bake for 18-20 minutes until golden brown and bubbling.
You can substitute bacon for the ham.