2-3 Veggie Box garlic cloves, thinly sliced 1 cup heavy cream 1/4 tsp dried thyme 2 Tbsp unsalted butter, divided 1/2 Veggie Box onion, thinly sliced Kosher salt 1 bunch Veggie Box kale, ribs and stems removed, leaves torn Veggie Box turnips (about 1 pounds total), trimmed, peeled, cut into ½-inch pieces 1 large egg, beaten to blend 1/2 cup (2 oz) Fontina, provolone, gouda, or other melty cheese, grated 1/2 cup (0.5 oz) Parmesan, finely grated (about 1/2 cup) 4 oz day-old bread, preferably a crusty kind, cut into 1/2" pieces

Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let simmer 30 minutes. Meanwhile, heat 1 Tbsp butter in a large skillet over medium-low then add onions, season with salt, and cook, stirring occasionally. Add a splash of water if onions begin to stick to pan, until caramelized and amber colored. Transfer to a large bowl and let cool. Wipe out skillet. Heat remaining 1 Tbsp butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions. While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions. Preheat oven to 375°. Whisk eggs, cheese, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13x9" baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.