Crispy Baked Kale With Gruyère Cheese

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One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium shallot, minced

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 1/2 pounds kale, large stems discarded, leaves chopped

1 teaspoon chopped thyme leaves

Salt and freshly ground pepper

1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

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