Baked Kale With Fontina

• 2 cups Cubed Multigrain Bread, 1/2-inch Size
• 3 Tablespoons Extra Virgin Olive Oil, Divided
• 1 Small Shallot, Minced
• 1/2 Small Onion, Thinly Sliced
• 1 clove (Large) Garlic, Minced
• 1 pound Lacinato Kale, Chopped
• 1 teaspoon Thyme Leaves
• 1/2 teaspoons Kosher Salt
• 1/8 teaspoons Black Pepper
• 1-1/4 cup Freshly Shredded Fontina

1. Preheat oven to 350u0b0F. Spread bread cubes on a baking sheet and toss with 1 tablespoon olive oil. Bake for 5 minutes, or until lightly toasted. Remove from heat; set aside to let it cool.
2. In a large skillet, heat remaining olive oil. Cook shallot, onion and garlic and cook over medium heat, stirring occasionally, until onions are softened. Add kale. Cover and cook over medium low heat, stirring occasionally, for about 15 minutes or until crisp tender. Add thyme, salt and pepper.
3. Transfer the kale to a casserole dish. (I used a 3 1/2-quart round dish.) Scatter cheese over the kale. Top with croutons.
4. Bake uncovered for 20-25 minutes, or until the croutons are golden brown. Let stand for 5 minutes before serving.

bread, olive oil, shallot, onion, garlic, lacinato, thyme, kosher salt, black pepper, freshly

Taken from tastykitchen.com/recipes/sidedishes/baked-kale-with-fontina/ (may not work)