Wash hands with soap and water.
Gently rub fresh produce items under cold running water. Blot dry with clean cloth towel or paper towel.
Preheat the oven to 375°F.
In a large mixing bowl, stir together kale, cauliflower rice, leek slices and salt.
In a saucepan, melt the butter and then whisk in the flour, until the butter is absorbed. Quickly whisk the milk in, breaking up the flour paste completely.
Bring the milk sauce mixture to a slow boil, stirring constantly. When it reaches a boil, cook for 1 minute, still stirring, then remove from heat.
Whisk ¾ cup of the Parmesan and all of the fontina into the milk sauce mixture until smooth. Carefully transfer to the mixing bowl with the vegetables and stir to coat vegetables.
Transfer the vegetable mixture to a casserole dish and top with remaining Parmesan cheese. Bake for 30 minutes. Cook until internal temperature reaches 165° F on food thermometer. Optional: Broil for an additional 5 or so minutes to get some nice color on the top.
Allow to rest for ten minutes before serving.
Top with chopped fresh dill.