Preheat the oven to 450 degrees and spray a 2-qt casserole dish with cooking spray. Place a large skillet over medium-high heat and add olive oil. Add onion and salt and cook 3–4 minutes until soft and translucent.

Add the kale and toss gently to combine. Continue cooking about 5–6 minutes, tossing kale often until bright green and beginning to soften. Squeeze all excess moisture from artichoke hearts and coarsely chop them. Add garlic and artichoke hearts to skillet and cook just long enough to warm through.

Transfer the veggie mixture to a large mixing bowl and add cream cheese, Parmesan, Swiss cheese and Monterey Jack cheese. Mix until all ingredients are evenly distributed then add Worcestershire sauce and red pepper flakes.

Season to taste with additional salt if necessary then transfer to prepared baking dish and sprinkle with a bit more Parmesan cheese.

Bake about 20–25 minutes until bubbly and golden brown on top. Let set for 5 minutes before serving with plenty of tortilla chips.