Tuscan Kale Gratin For Two

• 1 1/2 cups whole milk
• 2 tablespoons unsalted butter
• 1 small yellow onion, chopped
• 2 tablespoons all-purpose unbleached white flour
• 1 pinch freshly ground nutmeg, or more to taste
• 1 pinch cayenne pepper, or more to taste
• 3/4 cup Gruyere cheese, coarsely grated
• 10 ounces washed and chopped Tuscan kale
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup panko breadcrumbs
• 2 tablespoons Parmesan cheese, finely grated
• A pinch of sweet Hungarian paprika
• 1 tablespoon unsalted butter, chopped

1. Heat the oven to 375u0b0 F.
2. Heat the milk, using a glass measuring cup, for 1 minute on high in the microwave.
3. Melt the butter in a large skillet. Add the chopped onion and cook over medium heat until the onion is translucent but not browned, about 3 to 4 minutes. Add the flour, stirring until combined, and then whisk in the hot milk. Whisk sauce until it thickens and will coat the back of a wooden spoon. Add the nutmeg and cayenne. Stir, turn off the heat, and then stir in the Gruyere until melted and combined.
4. Add the kale, salt, and pepper to the bechamel. Turn the heat back on and cook until the kale begins to just wilt, about 3 minutes.
5. Turn everything into an 8-inch glass baking dish or similarly sized gratin dish. Combine the panko and Parmesan, then sprinkle over the gratin. Dust with a pinch of paprika and dot with butter.
6. Bake for 25 to 30 minutes, until hot and bubbling.

milk, unsalted butter, yellow onion, flour, ground nutmeg, cayenne pepper, gruyuere cheese, kale, kosher salt, ground black pepper, breadcrumbs, parmesan cheese, paprika, unsalted butter

Taken from food52.com/recipes/25984-tuscan-kale-gratin-for-two (may not work)