INGREDIENTS
2 cloves
Garlic
1/2
Lemon, Zest of
1/4 cup
Parsley, Fresh
16 oz
Tuscan or dinosaur kale
1
Yellow onion, small small
1
For the bechamel
1
Black pepper, Freshly Ground
2 tbsp
Flour
1
Kosher salt
1
Nutmeg
1
Olive oil
1/2 cup
Panko breadcrumbs
6 tbsp
Butter
1 cup
Heavy cream
1 cup
Whole milk