Creamy Kale Chestnut Gratin

Absolutely delicious!  A small amount of almond milk makes these creamy without adding a lot of fat.  You can use whatever your favorite dairy or nondairy milk is: soy, flax, oat or evaporated milk.  A firm type of greens work best, such as kale or collard.  You can use swiss chard but it will cook down a lot-- add more greens.
I like the addition of roasted chestnuts but if you prefer use pinenuts or leave out altogether.

serves 2
4 cups washed and trimmed kale, chopped in thin strips
1 clove garlic, minced
1/2 cup diced onion
salt
granulated garlic
1 tsp fresh grated nutmeg
6 chestnuts, roasted, chopped
4 TB almond milk, divided use
2 TB grated gruyere, divided use
2 tsp whole wheat bread crumbs, divided use

Preheat oven to 375.  Oil 2 ramekins (4")

Heat a skillet over medium low heat and add 1 TB olive oil along with onion and garlic.  Season with salt and cover pan, cook until onion is soft, 5-7 minutes.  Add kale and season that with salt and granulated garlic.  Cover pan and cook until kale is tender, approx 7-10 minutes.  Add liquid if needed (some water or white wine--but I didn't need any). 
Add chopped chestnuts.
Grate nutmeg over greens and stir.  Divide greens between ramekins.  Pour 2 TB almond milk in each.  Top each with ! TB gruyere and 1 tsp bread crumbs. 
Cover ramekins with foil and bake until bubbly (about 20 minutes).  Remove foil and bake until the cheese  becomes golden.