Kale, Swiss Cheese, and Bacon Casserole

Makes 4 servings

4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices

Preheat oven to 350.

In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.

Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.

In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 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 before serving.

From The Arrows Cookbook