1 bunch kale
3 tablespoons olive oil
1/2 head savoy cabbage
3 large eggs
4 slices bacon
1/2 pint cream
2 cups whole milk
1 loaf rustic Italian bread
Preheat the oven to 400˚.
Thoroughly wash the kale and the cabbage. De-stem the kale by folding each leaf over like a book and running the knife up the side of the stem to remove.
Slice both the kale and the cabbage horizontally into thin ribbons. Slice the bacon horizontally into 1/2-inch thick strips and scrape into a large saute pan. Cook over medium-low heat, stirring occasionally, as the bacon renders its fat.
When the bacon begins to crisp, remove it from the pan, and add the shallots. Cook the shallots in the bacon fat until softened, about two minutes, then add the cabbage ribbons and continue to stir occasionally until they soften.
Stir in the kale (you may have to add it in two batches to make room as it wilts), and cover to cook the kale until tender.
While the bacon and vegetables cook, cut the bread into one-inch cubes, toss with the olive oil, and spread them evenly on a baking sheet. Bake for 10 minutes to lightly toast the cubes, then transfer to a large mixing bowl.
Once the kale is tender, toss the bacon and vegetables with the bread cubes until well mixed, then pour into a nine × 13-inch casserole dish.
Whisk the eggs, cream, and milk fully blended and smooth. Add a pinch of salt and pepper. Pour evenly over the bread in the casserole dish, then bake for 45 minutes to one hour, or until the liquid has set and the bread is golden brown and crispy on top.