Kale, Bacon and Emmentaler Cheese Casserole

Preheat the oven to 350°. In a large sauté pan, cook the bacon and onions over medium heat until bacon is crisp and onions are starting to caramelize, about 5 minutes or so. Remove from the heat and set aside.

Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about ⅛ inch wide. Transfer the kale to an 8” x 11” baking dish and mix with a little of the grated cheese. Top with onion and bacon.

In a medium bowl, mix together the cream, eggs, salt, and pepper. Pour the cream mixture over the kale and spread the remaining grated cheese on top. Bake for 30-35 minutes until the cheese is golden and the kale mixture is set.

Remove the baking dish from the oven and let rest for 10 minutes. Cut into 6 pieces and serve. The casserole can be made up to 1 day ahead, cooled, and kept covered in the refrigerator. Before serving, warm the covered casserole for about 30 minutes in an oven that has been preheated to 325°.