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1
Preheat oven to 350u00b0 F.
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2
In a large pot, bring 6 cups water to a boil, then blanch the kale in the boiling water for 30 seconds. Leaving the boiled water in the pot, use a slotted spoon to scoop the kale out of the water and into a strainer, and allow the excess water to drain. Let cool, then chop, removing and discarding the stems.
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3
Bring the water in the pot back to a boil, add the penne, and cook according to the package until just under al dente, then drain and set aside. The pasta is going to be baked, so you want it to be just under cooked at this stage.
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4
In a large saucepan, melt the butter and olive oil over medium-low heat until the butter starts to foam. While whisking, add in the flour and continue whisking for another 2 minutes. Add the milk slowly while whisking continuously to make sure there are no lumps. Once you have a smooth texture, turn off the heat and add the cheese. Mix well until the cheese is melted, then add the kale, making sure it doesn't stay in clumps.
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5
Add the pasta to saucepan and combine with the cheese sauce. If your saucepan is not large enough, add the pasta and the cheesy kale mixture back into the drained pasta pot and mix well.
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6
Grease an 11- or 12-inch cast iron pan or other oven-proof baking dish with some oil. Transfer the pasta/cheesy kale mixture into it, then sprinkle the breadcrumbs and Pecorino Romano over the top.
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7
Bake for 35 to 40 minutes until bubbling and golden brown on top. If after 40 minutes this has not happened, raise heat to 400u00b0 F and check again after 5 minutes. Let stand for a few minutes before serving.
