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Ingredients
  • 3 lbs kale (roughly 3 to 5 large bunches), stems removed and leaves roughly chopped into 1 inch pieces
  • ¾ cup olive oil
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons unsalted butter
  • 1 cup panko bread crumbs
  • 1 lemon, zested and juiced
  • 8 ounces cream cheese, at room temp
  • 8 ounces grated fontina cheese
  • ½ cup heavy cream
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