Yield: 8 servings
½ cup butter
1 onion, finely chopped
16 cups washed and chopped kale
½ cup all-purpose flour
1 cup half-and-half
2 cups grated Parmesan cheese, divided
1 (5.2-ounce) package Boursin cheese, crumbled
1 cup Japanese bread crumbs (panko)
½ teaspoon salt
½ teaspoon ground black pepper
1. Preheat oven to 350°. Spray a 2-quart baking dish with nonstick cooking spray. Set aside.
2. In a large saucepan, melt butter over medium heat. Add onion to pan. Cook until onion is translucent, 3 to 4 minutes. Add kale in batches, cooking until wilted, approximately 3 to 4 minutes per batch. Sift flour over kale mixture, stirring to combine. Cook until thickened, 2 to 3 minutes. Add half-and-half to kale mixture. Cook until thickened, 2 to 3 minutes. Stir in 1 cup Parmesan and Boursin. Spoon into prepared dish.
3. In a medium bowl, combine
remaining 1 cup Parmesan, bread crumbs, salt, and pepper. Sprinkle
4. Bake, uncovered, until edges are bubbly, 35 to 40 minutes.