This recipe was forwarded by Kristen & Rob.  I am also forwarding their comments.  I made this last week for a pot luck - using collards - and it was a hit!  I didn't have bread crumbs or anything to sub in but it still worked.  Thanks, you two, for the new idea on how to use greens!

Notes from Kristen:

Rob asked me to send you the link to the recipe he uses for greens. It is our go-to dish to eat-up large volumes of greens we don't know what to do with.

http://www.foodnetwork.com/recipes/rachael-ray/kale-gratin-with-pancetta-recipe/index.html

Caveats:

1. The recipe calls for kale but he's used essentially any non-cabbage, non-lettuce green.

2. He uses 2-3 times the amount of greens specified without increasing the proportion of other ingredients, parboiling really reduces the amount of greens

3. Can substitute milk for cream

4. He usually substitutes 1-2 slices of bacon for amount of pancetta specified

5. Fresh grated nutmeg really makes a difference vs. dried ground, but not essential

The recipe:

Kale Gratin with Pancetta

Recipe courtesy Rachael Ray

Ingredients

• 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups
• Salt
• 3 tablespoons extra-virgin olive oil
• 1/4 pound pancetta, chopped into 1/2-inch pieces
• 1 cup cream
• 2 cloves garlic, smashed and chopped
• 1/8 teaspoon grated nutmeg, eyeball it
• Black pepper
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano

Directions

Preheat the broiler but place the oven rack on the second shelf down from the heat source.

Bring a few inches of water to a boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes; drain and dry the greens.
Return the skillet to the stove over medium-high heat and add 1 tablespoon of extra-virgin olive oil and pancetta. Crisp the pancetta and add the cream and garlic. Season with nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup. Add cooked greens to cream and stir to coat evenly. Transfer to shallow casserole.
Toss with breadcrumbs with the remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with salt and pepper and combine with cheese. Place the casserole on the second shelf under broiler and brown breadcrumbs and cheese for 5 minutes.