Creamed Kale with Panko Topping

Ingredients

• 2 pounds chopped kale leaves
• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 tablespoons diced pimento peppers
• 2 cloves garlic, minced
• 1.25 cups half-and-half
• 0.25 cup heavy whipping cream
• 1/3 cup shredded Gruyere cheese
• 0.5 cup freshly grated Parmesan cheese
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 0.25 teaspoon Italian seasoning
• 1 pinch cayenne pepper
• 0.25 cup panko bread crumbs

Steps

1. Bring a large pot of heavily salted water to a boil. Working in batches, add some kale to the boiling water and cook until tender, about 4 minutes. Transfer to an ice water bath and then drain in a colander. Place in a salad spinner to remove excess water. Continue to cook and drain remaining batches.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add pimentos and garlic and cook for 1 minute. Add half-and-half and cream and bring to a simmer.
4. Remove from the heat. Stir in Gruyere cheese, 1/2 of the Parmesan cheese, salt, pepper, Italian seasoning, and cayenne. Fold in kale. Transfer to a shallow baking dish and sprinkle with remaining Parmesan and panko.
5. Bake in the preheated oven until golden brown, 12 to 15 minutes.