By An Edible Mosaic
Heat the oil in a 5-quart pot over medium heat. Once hot, add the garlic and cook 30 seconds, stirring constantly.
Stir in the kale, vegetable broth, salt, and black pepper. Cover the pot and cook 3 minutes, stirring occasionally.
Stir in the half and half, and let it come up to a simmer. Stir in the cream cheese, and add the shredded cheddar half at a time, stirring until fully incorporated. Cook until the cheese is melted into the sauce, stirring constantly.
Transfer the kale mixture to a casserole dish. Sprinkle the Parmesan on top. Bake until the casserole is bubbling throughout, about 15 minutes. After that, broil it for a couple minutes to brown the top.