Clean the kale and remove the hard ribs. Sauté half of the finely chopped shallots in a saucepan with butter, add garlic and kale, extinguish with clear soup and simmer for 15 min until soft. Season the vegetables with salt, pepper and nutmeg and cook the remaining liquid in the saucepan at high temperature.
For the sauce, sauté the remaining shallots in a saucepan with butter. Dust with flour, add the milk and bring to a boil, stirring throughout. Season with instant thyme, lemon zest, vegetable stock, salt, pepper and nutmeg. Pull the saucepan off the stove and stir in the eggs.
In a buttered gratin dish, layer the kale, sauce and diced ham. Sprinkle the bread cubes on the last layer of sauce, spread butter flakes evenly on top and cook the casserole in the oven until golden brown.
Tip: It is best to use your favorite ham – then your dish will taste twice as good!
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