1. Preheat the oven to 350F. Combine the kale with the stock and water in a medium saucepan. Heat to boiling; reduce the heat. Simmer, covered, until tender, about 15 minutes. Drain, reserving the cooking liquid.
2. Transfer the drained kale to the container of a food processor or blender. Add 1/4 cup of the cooking liquid; process until smooth. Reserve.
3. Melt the butter in a medium saucepan over low heat. Stir in the flour. Cook, stirring constantly, 2 minutes. Whisk in the milk and cream. Raise the heat slightly and cook until thick, about 5 minutes. Add the hot pepper sauce, allspice, nutmeg, pepper, and salt to taste. Stir in the pureed kale.
4. Transfer the mixture to a large bowl. Add the rice and white cheese, and mix well. Transfer to a buttered baking dish and sprinkle with the Parmesan cheese. Bake until bubbly, about 20 minutes.
Calories From Fat 217 Protein 12 Total Fat 24 Carbohydrates 41
Calories 425 Dietary Fiber 1 Calcium 313 Iron 3 Sodium 210 Vitamin A 999 Vitamin C 102 Cholesterol 76
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