Really good with substantial tweaks - subbed in chicken stock for water + added 3 cloves minced garlic towards end of cooking time for onion/carrot/celery. Salt/pepper generously & add hot pepper flakes at end. Substituted fontina/mozzerella for young asiago as I couldn't find it. Both melted great - I tried an Italian Fontina D'aosta - it was like gruyere (nutty) and a Swedish fontina - it was milder. Drizzle EVOO on top and sprinkle more red pepper. Cook kale no more than 5 min. or so.