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1
Preheat the oven to 350 F. Butter an 8-inch baking dish.
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2
Cook the rice according to the package instructions and set aside.
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3
Wash the kale, strip the leaves from the stems, and cut the leaves into 1-inch strips.
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4
Bring a large pot of salted water to a boil.
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5
Blanch the kale for 2 minutes.
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6
Drain the kale and rinse to cool, squeezing out excess water.
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7
Set aside.
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8
Heat the olive oil in a large saucepan over medium-high heat.
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9
Add the onion and cook for 4 minutes, or until it begins to brown.
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10
Add the chicken stock and boil for 3 minutes, or until the liquid is reduced to less than 1/4 cup.
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11
Reduce the heat to medium-low and stir in the milk along with the salt, pepper, nutmeg, rice, and kale.
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12
Remove from the heat and stir in the egg, yolk, and 1 1/2 cups of the cheese, mixing thoroughly.
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13
Spread the mixture in the baking dish and top with the reserved 1/4 cup cheese and the bread crumbs.
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14
Bake for about 40 minutes, or until the gratin is golden brown on top and bubbling around the edges.
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15
Serve hot or at room temperature.
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16
The gratin will keep, covered, for up to 5 days in the refrigerator and in the freezer for up to 3 months.
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17
Reheat, covered, in a 350F.
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18
oven for 30 to 40 minutes.
