1. Prepare the Kale:

• Thoroughly rinse the kale and remove sturdy stems. Chop the leaves into bite-sized pieces.

2. Cook the Kale:

• Heat olive oil in a large skillet over medium heat.
• Add the chopped kale and sauté for 5-7 minutes until it begins to wilt.
• Season with salt, ground black pepper, red paprika, and Herbs of Provence to taste.

3. Add Garlic and Chili:

• Stir in minced garlic and finely chopped chili pepper.
• Cook for another 2-3 minutes until fragrant.

4. Prepare the Cheese Sauce:

• In a separate saucepan, melt the butter over medium heat.
• Add flour and whisk for 1-2 minutes to create a smooth roux.
• Gradually pour in the milk, whisking continuously until the sauce thickens.
• Slowly stir in shredded cheese until it melts into a creamy sauce.
• Add a pinch of nutmeg for extra depth.

5. Combine and Cook:

• Pour the cheese sauce over the sautéed kale in the skillet.
• Stir to coat the kale evenly and cook for an additional 2-3 minutes.

6. Serve Hot:

• Transfer the cheesy kale to a serving dish and serve immediately.
• Enjoy it as a side dish or vegetarian main course.