1 bunch kale, any type, stemmed and washed thoroughly in 2 changes of water (more if necessary)

1 tablespoon extra virgin olive oil

1/2 pound mushrooms, sliced

1 teaspoon fresh thyme leaves, coarsely chopped

1 to 2 garlic cloves (optional)

Salt and freshly ground pepper

1/2 pound stale bread, preferably whole-grain, sliced about 1 inch thick

2 ounces Gruyère cheese, grated (1/2 cup)

1 ounce Parmesan cheese, grated (1/4 cup)

Salt and freshly ground pepper