Categories:Viewed: 39 - Published at: 5 years ago


  • 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


  • Preheat the oven to 350 degrees .
  • 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.
  • Remove from the heat and set aside.
  • Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 18 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 degrees .