Preheat the oven to 350°F.
Butter and flour an 8½ by 4½ in loaf pan.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
2 cups (250 grams) bleached, all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
In a small bowl (or in the measuring cup for the buttermilk), combine the buttermilk, egg, and melted butter.
8 tablespoons unsalted butter, melted, ¾ cup buttermilk, 2 eggs
Pour the liquid ingredients into the dry ingredients and mix only until just combined and no traces of flour remain. Do not over-mix. It will be quite thick.
Add in the shredded Gruyere or cheddar cheese and chopped kale, mix until distributed throughout, and put into the prepared loaf pan.
4 ounces hard cheese (e.g. gruyere, cheddar, or swiss), shredded, ½ cup chopped kale (about two large leaves) stems removed and discarded
Top with the grated Parmesan.
1 ounce Parmesan cheese, grated
Bake for 40 to 45 minutes, until the Parmesan is golden and a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes and then remove from the pan and cool.