Kale and White Bean Gratin

This comes from At Home In The Kitchen and is really greater than the sum of it's parts. So simple, especially if you rehydrate the beans and cook the greens ahead of time, and really delicious. 1 big bunch of greens, 2 c, cooked 2-3 c, cooked white bean 1 garlic clove, minced Pinch of cayenne or chipotle powder Salt and pepper to taste 3/4 cup of plain full-fat yogurt, sour cream or creme fraiche 1/2 cup of grated Gruyere, Swiss, Munster or other melting cheese of your choice 2 tablespoons of breadcrumbs, panko or crushed crackers Directions: Over medium-high heat, bring a large pot of water to boil. Generously salt the water. While the water is boiling, preheat your oven to 425 degrees. Generously butter a gratin dish or 9" baking dish. Blanch your greens 2 minutes, or until just soft. Drain and squeeze out excess water. Chop coarsely. Return your greens to the pot, and add beans, garlic, salt and pepper. Spread the mixture into your baking dish. Dollop your yogurt on top of the mixture. Top with your cheese, then breadcrumbs. Bake about 30 minutes, until browned. Remove baking dish from oven, and let sit about 10 minutes before serving.