Keto Kale, Mushroom And Pancetta Bake Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
Sides
4.6/5
(1366 reviews)
Keto Kale, Mushroom And Pancetta Bake
Zylo Recipes

Description

Imagine a dish where tender vegetables meet a blanket of rich, melted cheese, all punctuated by the satisfying saltiness of crisp pancetta. This creamy bake is a comforting and flavorful experience, perfect for cooler evenings or whenever you crave something truly indulgent. Picture the soft textures of broccoli and cauliflower mingling with the sharpness of cheddar and the smoothness of cream cheese, creating a symphony of flavors in every bite.

This versatile bake can be the star of your dinner table or a delightful accompaniment to other dishes. Serve it as a hearty main course alongside a fresh, vibrant salad for a complete and satisfying meal. The crispness of the salad provides a counterpoint to the richness of the bake, creating a balanced and enjoyable dining experience.

Alternatively, it can be a flavorful side dish, complementing roasted chicken, grilled steak, or even baked fish. The creamy texture and savory flavors will enhance any protein, adding a touch of luxury to your meal. Preparing this bake is surprisingly simple, making it ideal for both weeknight dinners and special occasions.

The combination of readily available ingredients and straightforward instructions ensures that anyone can create this culinary masterpiece. As it bakes, the aroma of melted cheese and savory pancetta will fill your kitchen, tantalizing your senses and building anticipation for the delicious meal to come. The top layer of cheese will bubble and turn golden brown, creating a visually appealing crust that promises a delightful textural contrast.

From the first bite to the last, this creamy vegetable bake is a celebration of flavor and texture, a true comfort food that will leave you feeling satisfied and content. It’s a guaranteed crowd-pleaser, perfect for sharing with family and friends or savoring on your own as a well-deserved treat. The possibilities are truly endless with this very versatile bake.

Preparation Time

Prep Time
5 min
Cook Time
35 min
Total Time
40 min

Nutrition Information

Per 1 servings serving
C
Calories
650 Kcal

C
Carbs
12 g
Fi
Fiber
5 g
Sugar
4 g

P
Protein
32 g

C
Fats
55 g
Saturated Fats 25 g
Unsaturated Fats 25 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 800 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Uncured Diced Pancetta by Colameco's
    Uncured Diced Pancetta by Colameco's
    3 ounce
    2.
    Kale
    Kale
    3 cup
    3.
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    Food Cupboard Home Baking Almonds Ground by Sainsbury's
    12 gram
    4.
    Parmesan Cheese
    Parmesan Cheese
    2 tablespoon, grated
    5.
    Mushrooms
    Mushrooms
    2 cup
    6.
    Cream Cheese Spread
    Cream Cheese Spread
    1-½ tablespoon
    7.
    Garlic
    Garlic
    1 clove
    8.
    White Onion
    White Onion
    1 tablespoon
    9.
    Unsalted Butter
    Unsalted Butter
    1 tablespoon
    10.
    Olive Oil
    Olive Oil
    1 tablespoon
    11.
    Cheddar Cheese
    Cheddar Cheese
    1 cup
    12.
    Heavy Cream
    Heavy Cream
    ⅓ cup
    13.
    Spices Nutmeg Ground
    Spices Nutmeg Ground
    ⅛ tsp
    14.
    Black Pepper
    Black Pepper
    ⅛ teaspoon
    15.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    ⅔ cup

Instructions

    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.
    2.
    Add the cream cheese and grated cheddar and stir well to combine, allowing the cheese to melt.
    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.
    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.
    5.
    Slice the mushrooms in half and add to the pan and cook until golden and just tender.
    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.
    7.
    Preheat the oven to 400 degrees Fahrenheit.
    8.
    Add the kale, mushrooms and pancetta to an oven proof dish.
    9.
    Spoon over the creamy sauce.
    10.
    Mix together the ground almonds, parmesan and a generous pinch of black pepper. Scatter over the cheese mixture.
    11.
    Transfer to the oven to bake for 18-20 minutes until golden brown and bubbling.