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1
Bring a large pot of water to a rolling boil, add a generous amount of salt and add kale.
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2
Blanch for 2 to 3 minutes, Remove from the water with a deep fry skimmer or a slotted spoon and transfer to a bowl of cold water.
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3
Drain and, taking the greens up by the handful, squeeze hard to expel excess water.
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4
Chop medium-fine or in cut in thin ribbons.
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5
Heat 2 tablespoons of the oil over medium heat in a large, heavy skillet and add onion.
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6
Cook, stirring often, until tender, about 5 minutes, and add fennel.
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7
Cook, stirring often, until the fennel begins to soften.
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8
Add salt to taste and continue to cook, stirring often, until the fennel is very tender and fragrant, about 8 minutes.
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9
Add garlic and kale, stir together for another minute, then stir in dill.
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10
Season to taste with salt and pepper, and remove from the heat.
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11
Preheat oven to 375 degrees.
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12
Oil a 2-quart gratin or baking dish.
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13
Beat eggs in a large bowl.
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14
Whisk in milk and salt to taste (I use about 1/2 teaspoon).
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15
Stir in fennel and kale mixture, rice and Gruyere, and combine well.
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16
Taste and adjust seasonings.
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17
Scrape into baking dish.
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18
Sprinkle breadcrumbs over the top if using, and drizzle on the remaining tablespoon of oil.
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19
Bake 35 to 40 minutes, until set and the top and sides are beginning to color.
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20
Remove from oven and allow to sit for at least 10 minutes before serving.
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21
This is good hot, warm, or room temperature.
