Coarsely chop the kale.
Peel and cut the onions into wedges.
Cut the goat’s cheese into large pieces.
Sauté the kale in olive oil in a flameproof casserole dish over low heat. Pour in the port and vegetable stock. Add the onions, season, cover and cook over low heat for 15 minutes.
Add the pieces of goat’s cheese and whole hazelnuts and cook for another 5 minutes