Instructions: Heat oven to 425 degrees. Butter a shallow 1 1/2-quart baking dish. Slice kale leaves crosswise into 1/2-inch-thick strips.

Cook the kale in lightly salted boiling water 10 minutes, until tender. Drain in a colander and rinse with cold water until cool. Press with the back of a spoon to remove excess water and finely chop.

Melt 2 tablespoons butter in a medium saucepan over medium heat, add breadcrumbs and stir until browned. Transfer to a small bowl.

In same pan, melt remaining butter. Whisk in bake mix and cook until bubbly, about 1 minute. Whisk in hot broth and bring to a boil. Cook, whisking, until very thick, about 2 minutes. Add half the cheese, salt, pepper and nutmeg and heat until cheese is melted. Stir in kale and spread evenly in prepared baking dish. Top with buttered breadcrumbs and remaining cheese. Bake 15 to 20 minutes, until golden brown.

This recipe yields 6 servings.

Description: "The buttery sweetness of Muenster cheese mellows the slightly bitter edge of that most nutritious vegetable: kale. A generous topping of crunchy breadcrumbs tops this gratin."

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