Preheat oven to 400° F. Place eight ¾- to 1-cup ramekins or custard cups on rimmed baking sheet.
Heat oil over medium-high heat in skillet. Add scallions; cook 1 minute. Add kale and ½ cup water. Cook, covered, for 8 minutes. Stir in spinach and oregano. Cook, uncovered, stirring occasionally, until tender and liquid has evaporated, about 6 minutes. Place in large bowl.
Add milk and cream to same skillet; bring to simmer. Meanwhile, toss bread, Parmesan and ¾ cup cheddar with greens already in bowl. Divide between ramekins. Place milk mixture in same bowl, and whisk in recaito, hot sauce and eggs. Ladle over bread mixture. Sprinkle on remaining ½ cup cheddar.
Bake until custard is set in centers and knife inserted comes out clean, about 20 minutes. Let stand 10 minutes; serve hot or warm.
This dish can be made ahead and then heated up by warming in the oven or microwaving on medium power.