Creamed Kale

• 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 Gruyere cheese, shredded
• 1/8 teaspoon ground nutmeg
• 1/2 cup Grated Parmesan
• 1 pinch cayenne

1. 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.
2. Heat oven to 400u0b0F. 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.
3. Add half-and-half and bring to a simmer. Remove from heat; stir in Gruyere, nutmeg, cayenne, 1/4 cup Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper until melted. Fold in kale.
4. Transfer to shallow 11/2-quart baking dish; sprinkle with remaining 1/4 cup Parmesan. Bake until golden brown, 12 to 15 minutes.

kale, salt, pepper, butter, onion, cheese, ground nutmeg, parmesan, cayenne

Taken from www.epicurious.com/recipes/member/views/creamed-kale-5c0d5c7ad67ec83fe8a85dfe (may not work)