Name: Potato Torta with Tuscan Kale and Pancetta
Yield: 8 Servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided, plus more for drizzling; ½ cup fresh breadcrumbs, divided; 2 oz. thick-cut pancetta, cut into ¼” pieces; 1 onion, thinly sliced; Kosher salt; ½ pound Tuscan kale (1 small bunch), center ribs and stems removed, leaves cut crosswise into ½” strips (about 6 cups); 2 cloves garlic thinly sliced; pinch of crushed red pepper flakes; ⅛ teaspoon freshly grated nutmeg; 2½ pounds russet potatoes, peeled, cut into 2” chunks; 1 cup plus 2 Tbsp. coarsely grated Parmesan (about 2 oz.); ¼ cup chopped flat-leaf parsley; Freshly ground black pepper

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Olive oil–enriched mashed potatoes enclose a layer of zesty braised kale in this savory cake, which then gets topped with crispy breadcrumbs.

Recipe notes