Preheat the oven to 375F degrees, then grease a casserole dish. Gather the ingredients.

Place the chopped kale and a little water in a large microwave-safe bowl. Cover and steam in the microwave until the kale starts to soften, about 4 minutes. This can also be done on the stovetop or in a steamer. Once steamed, drain all the excess water and set aside.

Heat the olive oil and 2/3 of the butter in a skillet over medium-low heat. Add the minced shallot and garlic and cook until soft and fragrant, about 3 minutes.

Add the cream cheese and broth to the pan, whisking to combine as the cream cheese melts. Let the mixture come to a simmer and continue to stir until the cream cheese is fully incorporated.

Add the heavy cream, pinch of nutmeg, and the salt and pepper to taste.

Whisk in the xanthan gum and let simmer until the sauce is thickened (about 3-5 minutes).

Add the kale to the skillet and toss to coat.

Transfer the kale mixture to the prepared baking dish.

Melt the remaining butter in a small bowl. Add the almond flour and Parmesan cheese and stir to combine.

Sprinkle the almond flour mixture evenly over the top of the casserole.

Bake in the oven until heated through and the topping is golden brown, about 15 minutes.