¼ cup diced bacon
2 cloves garlic, minced
I shallot, minced
2 teaspoons chopped fresh thyme
I pound pumpkin, peeled, seeded, and sliced 1/4 Inch thick
I bunch Tuscan kale, stems removed, roughly chopped, and blanched
2 cups heavy cream
1h cup grated
1/, cup shredded
Salt and freshly ground black pepper
HOW TO MAKE IT
- Preheat the oven to 375°F. Bring a large cast-iron cocotte of salted water to boil. Add the kale and blanch for 2 to 3 minutes or until kale is bright green. Remove and place in an ice bath to stop the cooking. Remove kale from ice bath, then squeeze to remove any excess liquid.
- In a medium cast-iron roasting or fry pan, cook the bacon over medium heat until crisp, 3 to 5 minutes. Add the garlic, shallot, and thyme and cook for another 30 seconds. Add the pumpkin and kale and mix well.
- In a petite French oven, bring the cream to a boil over medium-high heat. Immediately remove the cream from the heat and pour it over
the vegetable mixture. Top with the cheeses. Bake until the pumpkin is tender and the cheese is browned, 30 to 40 minutes. Remove from the oven and serve.