Creamy Kale au Gratin

(adapted from Falmouth Farmer's Market recipe from Falmouth, MA)

https://manabernardes.com/2024/8948ujkir7 8 oz. Soma 350Mg Tab kale thick stems removed, rinsed and chopped (about 8 cups)
http://www.wowogallery.com/dxx8njjs 1 https://serenityspaonline.com/7wr8pxg small onion https://www.justoffbase.co.uk/uncategorized/l1t7c755h finely sliced
https://www.prehistoricsoul.com/ic9ugdc 1 https://www.ngoc.org.uk/uncategorized/future-events/ujhvdenrv6h red bell pepper https://equinlab.com/2024/01/18/7nkpj2a4 cut in thin slivers
2 https://gungrove.com/863t0tgdh cloves garlic
1 Tbsp. olive oil
Salt and freshly ground pepper
2 Tbsp. butter
2 Tbsp. flour
2 c. milk
Grated nutmeg to taste
2 oz. gruyère grated
1 oz. Parmesan grated
2 -4 Tbsp .panko bread crumbs
2 Tbs. heavy cream

Chop the kale into about 1" size pieces. Add kale to boiling salted water and cook for about 10 minutes. Drain and set aside.
In a large pan, gently sauté onion and bell pepper in oil until soft and translucent. Add garlic and cook until fragrant. Add the cooked kale to the onion/pepper mixture and set aside until you have make your sauce.
To make the sauce: melt the butter in a pan, stir in flour, and cook for a couple of minutes over gentle heat. Gradually whisk in milk to make a smooth lumpless sauce and stir until thickened. Turn off the heat, stir in half the grated cheeses. Season, with pepper, nutmeg and a little salt if needed.
Swipe a gratin dish with smidge of butter. Stir most of the sauce into the kale/onion mixture. Turn into a buttered gratin dish, spreading the last of the sauce on top.
Mix cheeses with the breadcrumbs and strew them on top of the dish. Warm kale gratin through in a 370 F oven, about 20 minutes. Before serving, trickle cream around the inner rim of the gratin dish. Pass briefly under a hot broiler (watching) to finish crisping and browning the top.