1. To make creamed kale: Add chopped bacon to a large saucepot and cook until very crispy. Strain bacon through small colander, reserving fat. Set aside bacon and fat in separate bowls.

2. Return saucepot to medium-low heat. Add butter and brown until almost burned. Add onion and garlic and cook until very soft, about 8 minutes. Add flour and stir until evenly absorbed. Add wine, stirring to incorporate. Slowly add milk, ½ cup at a time, stirring with a slotted spoon until smooth, before adding more milk.

3. Add seasonings and lemon juice and cook over low heat until thickened and lightly bubbling, about 8-10 minutes. Stir in Cheddar cheese until fully melted, then pour sauce into a 9” x 13” casserole. A 12-inch cast iron pan can also be used.

4. Fill a clean saucepot halfway with water and bring to a boil over high heat. Completely submerge kale under water and lightly blanch for about 10 seconds. Pour cooked kale through a colander and run under cold water to stop cooking. Once kale is cooled down, squeeze remaining water out and shape leaves into a ball. Slice through the kale ball a few times to chop the leaves. Evenly mix kale and sauce together in casserole dish.

5. To make savory streusel: Preheat oven to 400°. Combine reserved bacon fat and butter in small saucepot and warm over low heat until butter is melted. Measure amount of mixture: if it produces less than 8 tablespoons, add more melted butter. If more than 8 tablespoons, remove the excess.

6. Combine flour, Parmesan, sugar and salt in small bowl and mix together. Pour bacon fat/butter into flour mixture and combine with fork until pea-sized crumbles appear. Crumbles don’t need to be even in size.

7. Sprinkle streusel on top of creamed kale and bake for 45 minutes, or until top is evenly browned. Let cool for at least 15-20 minutes to allow casserole to set.