Need more veggies? This easy-to-make, amazingly delicious creamed kale and spinach casserole combines two leafy greens into one decadent dish.
After four years of trying, I feel like I’m only just beginning to figure out this whole gardening thing. If you’ve been following my progress on Instagram, (hashtag #SoukupGarden), you’ve already seen that this year’s vegetable garden was by far our most successful! The kale did especially well, which gave me fresh incentive to try a brand new recipe!
I’ve always loved creamed spinach and I always order anytime we go out to a nice steak house for dinner, but I’ve never tried making it at home. Who knew it was so easy? And while spinach on its own can be a little mushy when it’s cooked, the kale adds the perfect amount of texture to the mix! It is so good! Even my kids couldn’t get enough of this delicious casserole!
Step 1: Melt 4 TBSP of butter in a medium saucepan over medium heat. Whisk in flour until smooth. Cook for one minute stirring constantly.
Step 2: Slowly whisk in milk, nutmeg, and heavy cream. Add onion and garlic then bring to a simmer, stirring quite often to prevent clumping and scorching. Simmer on low heat while you prepare the kale.
Step 3: Chop kale into small pieces.
Step 4: Melt remaining butter in large saute pan over medium heat. Add Kale a little at a time, stirring occasionally until it begins to wilt, cover, turn to medium-low heat and let kale cook for 2-3 minutes. Add spinach and let it wilt.
Step 5: Once kale & spinach is soft, pour in cream sauce, folding with spatula to combine. Season to taste with salt and pepper.
Step 6: Mix in Parmesan cheese. Pour into an oven safe dish, and sprinkle with additional Parmesan if desired.
Step 7: Bake at 400 degrees for 10 minutes; then broil for 5 minutes until cheese is browned.
*To make this keto-friendly, you can omit the flour or substitute with a little coconut flour (about 1 tbsp).
These leafy greens come together nicely in this super cheesy casserole!
Melt 4 tbsp of butter in medium saucepan over medium heat. Whisk in flour until smooth. Cook for one minute stirring constantly.
Slowly whisk in milk, nutmeg, and heavy cream. Add onion and garlic then bring to a simmer, stirring quite often to prevent clumping and scorching. Simmer on low heat while you prepare the kale.
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This was delicious!! A keeper for sure!! When we’re supposed to add the garlic? I added it to the calendar spinach sauté.
You will want to add the garlic with the onion in step 2. Hope you make it again. Enjoy. :)
You should add the garlic when you add the onion in step 2.Hope you make it again. :) Enjoy
Thanks for the recipe!
Going to try it right now!!
Next, in a large pot saute the onions and garlic in the butter. Add the cream cheese and heavy cream. Cook until cream cheese is melted and the sauce thickens. Season with salt and pepper.
Delicious recipe! So simple and kinda healthy.
Please note ingredients include garlic but instructions never tell you when to add so i suggest before or after the onion. The serving for me was a bit off, ran out and not everyone was able to enjoy.
I found this recipe Creamed Spinach and Kale Casserole and I am anxious to try it because of its great reviews and looks delicious but was interested in seeing the nutritional value of it. Have I missed them somewhere or were they not posted... Thanks!
I made this today and it was delicious! Best recipe for creamed spinach I've found. Will definitely be making this one again.
Yay!! So glad you liked it Linda. It is a great side dish to add to your Thanksgiving menu too. :)
When do you add the garlic? I put it in when sautéing the greens in butter along with the minced onion. Everyone loved it!
I only used 1/2 cup of parmesan and even then it was too cheesy for us. I would recommend using less. Other than that, it was a nice dish.
This was good, added a little more onion and a little worcheshire to sauce. Yummy! Also, would make sure kale is cut into small pieces.
Thanks for the easy recipe! Going to try it right now!!