1

Begin by preheating your oven to 425°. While it's heating up, thoroughly wash and clean the kale, ensuring you remove the tough stalks and roughly chop into bite sized chunks.

2

In a sturdy, oven-safe pan, heat up the olive oil, shallots, and garlic until they're soft and fragrant. Add in the chili flakes and start wilting the kale until it turns a vibrant green. You may need to do this in batches to fit all the kale in the pan.

3

Once the kale is wilted, pour in your cream and add ¾ of the cheese you've prepared. Stir everything together until the kale is evenly coated and the cheese is distributed throughout.

4

Now, generously top the dish with the remaining cheese and the breadcrumbs. Season with a pinch of salt and pepper. Pop it in the oven for roughly 25 minutes, or until the top is gloriously golden brown and the cheese is bubbling with delight. Serve it up warm.

5

Notes: For a gluten-free version, simply swap out the breadcrumbs for gluten-free breadcrumbs. Going keto? Replace the breadcrumbs with some finely chopped raw hazelnuts. If you're feeling adventurous, substitute the gruyere with smoked gouda for a smoky, rich flavor.