Kale, Bacon and Emmentaler Cheese Casserole

Ingredients

• 8 slices Bacon
• cut into 1-inch pieces
• 1 whole Onion
• Sliced Lengthwise
• 1 bunch Kale
• Stems Removed And Washed
• 1 cup Heavy Cream
• 6 whole Eggs From Free Range Hens
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 5 ounces
• weight Emmentaler Cheese
• Grated

Instructions

1. Preheat the oven to 350 degrees .
2. In a large saute pan, cook the bacon and onions over medium heat until bacon is crisp and onions are starting to caramelize, about 5 minutes or so.
3. Remove from the heat and set aside.
4. Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 18 inch wide.
5. Transfer the kale to an 8 x 11 baking dish and mix with a little of the grated cheese.
6. Top with onion and bacon.
7. In a medium bowl, mix together the cream, eggs, salt, and pepper.
8. Pour the cream mixture over the kale and spread the remaining grated cheese on top.
9. Bake for 30-35 minutes until the cheese is golden and the kale mixture is set.
10. Remove the baking dish from the oven and let rest for 10 minutes.
11. Cut into 6 pieces and serve.
12. The casserole can be made up to 1 day ahead, cooled, and kept covered in the refrigerator.
13. Before serving, warm the covered casserole for about 30 minutes in an oven that has been preheated to 325 degrees .