About
This creamy bake is loaded with low carb veggies, rich cheeses and salty pancetta.
This works as both a main served with a side salad or as a side itself to roasted chicken.
Ingredients
- 3 ounce uncured diced pancetta by colameco's
- 3 cup kale
- 12 gram food cupboard home baking almonds ground by sainsbury's
- 2 tablespoon, grated parmesan cheese
- 2 cup mushrooms
- 1 ½ tablespoon cream cheese spread
- 1 clove garlic
- 1 tablespoon white onion
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup cheddar cheese
- â…“ cup heavy cream
- â…› teaspoon spices nutmeg ground
- â…› teaspoon black pepper
- â…” cup chicken broth, bouillon or consomme, ready-to-serve can
Instructions
- 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.
Nutrition Facts
- Servings: 4
- Calories: 517.5kcal/2165.3kJ (per serving)
- Fat: 45.5g (per serving)
- Carbs: 6.2g (per serving)
- Protein: 22.2g (per serving)
