2 large bunches of Kale, leaves torn
1 pound cremini mushrooms, sliced
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced or grated
2 tablespoons fresh thyme, chopped
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
4 tablespoons flour
1 cup milk (I used 2%)
1 cup chicken broth (or veggie broth)
1/4 cup heavy cream or canned coconut milk
4 cups cooked wild rice
1 1/2 cup gruyere cheese, shredded
2 tablespoons olive oil
2 large sweet onions, sliced into thin rings
salt and pepper