Render out the fat from your diced bacon until it’s almost fully cooked then stir in your ramps or scallions until soft.
Deglaze pot with Pernod or dry vermouth ( if you don’t use alcohol chicken broth will be fine)
Fill pot with kale then add ¼ cup of water or broth to steam the kale. Cover and simmer until kale stems are tender (about 15 minutes)
Add cream cheese and heavy cream, simmer until cream cheese is fully melted and incorporated into the kale mixture. Turn heat off and add your fresh grated Pecorino Romano.
Pour mixture into a casserole pan, top with mozzarella and cherry tomatoes. Bake at 450 degrees F. for 8-10 minutes until cheese is bubbly golden and delicious