Creamed Kale Casserole

6 strips of Bacon
1 medium chopped Onion
2 tablespoons Dry Vermouth
1/2 cup Chicken Stock
16 ounces Organic Chopped Kale
1/2 cup Heavy Whipping Cream
1 cup Shredded Gruyere Cheese
1 cup Pecorino Romano

Preheat oven 450° F. Cut bacon into 1/4 inch strips and saute in a Braiser pan on medium heat. Once the fat is rendered and the bacon starts to crisp, add the onion and continue to saute until the onion is clear.

Deglaze the pan with the dry vermouth.

Add chicken stock and chopped kale. Cover and steam until kale for fifteen minutes.

Stir in heavy whipping cream and gruyere until kale is well covered. Top with Pecorino Romano. Bake for 10 minutes.