You can find kale in your local markets from autumn through to early spring.
2 bunches fresh organic kale, leaves stripped from stems, washed and chopped
1 large cooking onion, peeled and sliced lengthwise
1 clove fresh garlic, finely minced
1 Tbsp (15 mL) extra-virgin olive oil
1/4 cup (60 mL) bread crumbs
1/4 cup (60 mL) freshly grated Parmigiano-Reggiano cheese
1/4 cup (60 mL) heavy cream (optional)
Sea salt and freshly ground pepper, to taste
Heat oil in a medium pot. Saut onion in pot until tender. Add garlic and cook 2 minutes. Add kale leaves, season and stir, reduce heat to low, and cover. Cook for 1/2 hour, stirring occasionally until tender.
Heat oven to 375 F (190 C). Transfer kale mixture to a shallow ovenproof dish. If mixture looks dry you can add a bit of water or vegetable stock. For a richer flavour, add 1/4 cup (60 mL) 35 percent whipping cream. Top with bread crumbs and Parmesan cheese. Bake in oven until mixture is bubbling and topping is browned.
source: “Kale to the Rescue,” alive #302, December 2007