- Melt 2 Tbsp. of the butter. In a small bowl combine next three ingredients (through sesame seeds); drizzle with melted butter and toss to coat.
Melt 2 Tbsp. of the butter. In a small bowl combine next three ingredients (through sesame seeds); drizzle with melted butter and toss to coat.
- Preheat oven to 400°F. Butter a 3-qt. baking dish. Fill a large bowl with ice water.
Preheat oven to 400°F. Butter a 3-qt. baking dish. Fill a large bowl with ice water.
- In a 6- to 8-qt. pot bring a large amount of lightly salted water to boiling. Add one bag of kale; cook 2 minutes or until bright green. Using a slotted spoon, transfer kale to bowl filled with ice water. Let stand until chilled. Remove kale and drain well. Repeat with remaining bag of kale.
In a 6- to 8-qt. pot bring a large amount of lightly salted water to boiling. Add one bag of kale; cook 2 minutes or until bright green. Using a slotted spoon, transfer kale to bowl filled with ice water. Let stand until chilled. Remove kale and drain well. Repeat with remaining bag of kale.
- In same pot melt remaining 6 Tbsp. butter over medium-high heat. Add leeks; cook and stir 4 to 5 minutes or until tender. Add garlic; cook and stir 30 seconds more. Add cream cheese; cook and stir until melted and smooth. Stir in next three ingredients (through nutmeg). Bring to a simmer, stirring constantly. Gradually stir in Monterey Jack cheese until melted and smooth. Continue cooking and stirring 3 minutes or until sauce has slightly thickened. Stir in kale. Season to taste with salt.
In same pot melt remaining 6 Tbsp. butter over medium-high heat. Add leeks; cook and stir 4 to 5 minutes or until tender. Add garlic; cook and stir 30 seconds more. Add cream cheese; cook and stir until melted and smooth. Stir in next three ingredients (through nutmeg). Bring to a simmer, stirring constantly. Gradually stir in Monterey Jack cheese until melted and smooth. Continue cooking and stirring 3 minutes or until sauce has slightly thickened. Stir in kale. Season to taste with salt.
- Transfer kale mixture to prepared baking dish; sprinkle with panko mixture. Bake, uncovered, 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.
Transfer kale mixture to prepared baking dish; sprinkle with panko mixture. Bake, uncovered, 20 to 25 minutes or until golden brown and bubbly. Let stand 5 minutes before serving.