Creamed Kale Gratin

And I thought there wasn't another way to prepare Kale - this goes down as one of my MOST FAVORITE side dishes.  Incredible!

Creamed Kale Gratin

4 bunches kale ( about 1 3/4 pounds) washed and thick stems removed
1 1/2 large Vidalia onions ( about 1 1/4 pounds), thinly sliced
6 tablespoons butter
1 1/4 teaspoons salt
3/4 teaspoon freshly ground pepper
5 teaspoons all- purpose flour
1/3 cup white wine
1 1/2 cups heavy cream
1 cup milk
3/4 teaspoon lemon zest
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 cups grated Parmesan cheese ( about 8 ounces)

1. In a 3 - quart pot over high heat. bring 2 1/2 quarts water to a boil.  Working in 2 batches, blanch Kale for 30 seconds. Transfer each batch to a colander and let drain until cool.  Squeeze kale to remove excess water, then chop roughly and reserve.

2. Preheat oven to 350 degrees.  meanwhile in a large skillet over medium heat, cook onions, butter, 1/2 teaspoon salt, and freshly ground pepper, stirring frequently, until onions are soft and caramelized, about 25 minutes.  Add flour and stir.  Add wine and bring to a simmer.  Add cream, milk, zest, nutmeg and cayenne, and simmer for 2 more minutes.  Add 1 1/2 cups cheese, reserved kale , and remaining salt, and stir to  combine.

3. Pour kale mixture into a 2 1/2 quart baking dish and sprinkle on remaining cheese.  Bake until bubbling and brown, 45 to 50 minutes, Serve immediately.