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1
Bring a medium or large pot of water to a boil, salt generously and add the kale.
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2
Cook 2 to 3 minutes, until tender but still colorful.
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3
Transfer to a bowl of cold water, then drain and squeeze out excess water.
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4
Chop coarsely and set aside.
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5
If using garlic, cut one of the garlic cloves in half and rub the slices of bread with the cut side.
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6
Then mince all of the garlic.
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7
Cut the bread into 1-inch squares.
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8
Heat the oil over medium-high heat in a heavy, wide skillet and add the mushrooms.
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9
Cook, stirring often, until they begin to soften, and add the thyme, garlic and salt and pepper to taste.
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10
Continue to cook for another minute or two, until the mushrooms are tender and fragrant.
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11
Stir in the kale, toss together and remove from the heat.
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12
Preheat the oven to 350 degrees.
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13
Oil or butter a 2-quart baking dish, souffle dish or gratin.
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14
In a large bowl, combine the bread cubes, the mushrooms and kale, and the two cheeses and toss together.
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15
Transfer to the prepared baking dish.
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16
Beat together the eggs and milk.
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17
Add salt to taste and a few twists of the pepper mill, and pour over the bread mixture.
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18
Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
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19
Place in the oven and bake 40 to 50 minutes, until puffed and browned.
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20
Remove from the oven and serve hot or warm.
