Preheat oven to 375 degrees; butter or spray a 1 1/2-quart baking dish and set aside.

Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 4 to 5 minutes. Drain and rinse under cold running water to cool. Squeeze water from kale until completely dry. Finely chop and place in large mixing bowl.

Place sausage in a large skillet and cook, stirring, until brown; transfer sausage to a board and chop. Saute onion in skillet until transparent and add sausage back to skillet and cook for 1-2 minutes to brown on all sides. Remove sausage and onion to mixing bowl with kale.

Place mushrooms in skillet skillet and cook, stirring, until lightly brown and tender, about 5 minutes. transfer mushrooms to bowl with kale, onions and sausage.

Melt butter in skillet on medium-high, add flour and stir to form a roux. Add milk cook until mixture just begins to boil. Reduce heat to medium-low and simmer, whisking often, about 3 minutes. Remove from heat and stir in 1 cup Parmesan; stir in lemon zest, 2 teaspoons salt, and pepper. Transfer cheese mixture to bowl with kale mixture and mix until fully combined.

Transfer kale mixture to prepared baking dish; top with remaining Parmesan. Bake until heated through, about 25 minutes.

Serve dip with tortilla chips or toasted baguette.

This makes enough for 10-12 hungry fans!