Ingredients
2 pounds Tuscan kale, stems discarded, leaves chopped into 1⁄2 inch pieces
1 dash salt
1 dash pepper
2 tablespoons butter
1 onion, finely chopped
3 ounces Gruyère cheese, shredded
1/8 teaspoon ground nutmeg
1/2 cup Grated Parmesan
1 pinch cayenne
Preparation
Fill large bowl with ice water. Bring large saucepot of water to a boil. Add 1 tablespoon salt. In 2 batches, cook kale until tender, about 4 minutes. Transfer kale to ice water, then to colander. Using clean towels, squeeze kale very dry.
Heat oven to 400°F. Heat butter in large skillet on med. Add onion; cook, covered, stirring occasionally until tender, 6 to 8 minutes. Add garlic; cook, stirring, 1 minute.
Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyère, nutmeg, cayenne, 1⁄4 cup Parmesan, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper until melted. Fold in kale.
Transfer to shallow 11⁄2-quart baking dish; sprinkle with remaining 1⁄4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.
