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 
over kale.

 

4. Bake, uncovered, until edges are bubbly, 35 to 40 minutes.