by Melissa

Ingredients:
1 yellow onion sliced/chopped
2-3 teaspoons butter
1 head of kale (rinse and cut into rough bite size)
Pinch of salt
Pinch of pepper
1 tablespoon whole wheat flour (or whatever you have)
3/4 cup milk, or rice milk, soy
1/4 cup of grated cheese: suggest Parmesan or Gruyere or buy the packed shredded cheese.
2-4 eggs
3 tablespoons of dry breadcrumbs



Preparation:
Preheat oven to 400.

In a large heavy saucepan, melt the butter over medium-high heat. Then, add the sliced onions (add garlic if you like also) and cover the pan with the lid, letting the onion sweat and become clear for a few minutes.

Add the shredded kale and chard to the onions. The pan will be full. Place cover on again and let simmer for about 10 minutes on medium heat. Remove the lid, stir, and let cook for another 5 minutes.

Finally, sprinkle salt and pepper and flour over mixture, stir. Increase the heat to high, slowly add the milk a little at a time, stirring for a few minutes to make a sauce in the saucepan. If you're using eggs, take mixture off heat and add 2-4 beaten eggs.

Pour the mixture to cover the bottom of a greased baking dish (I use olive oil for grease). Quickly mix the cheeses and breadcrumbs in a bowl (toss with your hands) and spread on top of the surface. Bake until top is crusty and golden and edges are bubbling (about 18 minutes).

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