Kale Casserole with Mozzarella, Pistachios and Chile
Blanch the kale in boiling salted water, drain, rinse with cold water, drain again, squeeze well and coarsely chop.
Peel the onions and cut into rings, then sauté in hot butter, add the garlic and kale and deglaze with broth. Simmer for about 30 minutes. Pour the cooked kale in a colander, drain and mix with the quark, eggs, pistachios and chile pepper. Season with salt, pepper and nutmeg.
Place the kale mixture in a greased baking dish, top with mozzarella, drizzle with olive oil and bake in an oven preheated to 200°C (approximately 400°F) about 25 minutes. Remove from oven and serve.