Swiss Chard and Kale Morsel Gratin

• 2 pounds Swiss chard
• 1 pound curly kale, stemmed and cut into 1 inch wide strips
• 2 garlic cloves, peeled
• 2 packages Margot's Morsels Killer Garlic or Simply Sea Salt
• 2 Tablespoons olive oil
• 1 cup Parmesan cheese
• 1/2 teaspoon table salt
• ½ teaspoon pepper, divided
• 1 onion, chopped coarse
• 1½ teaspoon minced fresh thyme
• 1 cup heavy cream
• ⅛ teaspoon ground nutmeg

Adjust oven rack to upper-middle position and heat oven to 375 degrees. Stem chard, then cut stems into 2 inch lengths and set aside. Slice leaves into 1 inch wide strips. Bring 2 cups water to boil in Dutch oven over high heat. Add kale, cover and reduce heat to medium-high. Cook until kale is wilted about 5 minutes, stirring halfway through cooking. Add chard leaves, cover and continue to cook until chard is wilted, about 4 minutes longer, stirring halfway through cooking. Transfer to colander set in sink and let drain. Do not wash pot.

Pulse morsels in a food processor until coarsely chopped or, largest crumbs are smaller than ¼ inch, 8 to 10 pulses. Transfer to bowl, add parmesan cheese, mix to combine, and set aside.

Add onion and chard stems to now empty processor and process until finely chopped, scraping down sides of bowl as needed, 20 to 30 seconds. Transfer to now-empty pot. Add thyme, oil, ½ teaspoon salt, and ¼ teaspoon pepper. Cook over medium high heat, stirring occasionally, until moisture has evaporated and mixture is just beginning to just beginning to brown slightly, 8 to 10 minutes. Turn off heat.

Using spatula, press greens in the colander gently to remove excess moisture. Transfer greens to pot with onion mixture. Add cream and nutmeg and stir to combine. Transfer mixture to an oiled 13 X 9 inch baking dish or oval dish of comparable size. Sprinkle morsel/cheese mixture evenly over surface. Bake until topping is golden brown and filling bubbles around edges 20 to 25 minutes. Let cool for 10 minutes before serving.