Kale and Spinach Au Gratin
We love a creamy cheesy vegetable dish, especially on a holiday. This Kale and Spinach Au Gratin dish can be made up a day ahead so you can enjoy more of the day with family and friends.
Jump to Recipe
Ingredients
- 1 Bundle of Kale washed and stripped from the stem
- 1 Large Bag of Spinach
- 2 Medium Vidalia Onions Rough cut
- 6 Tablespoons Butter
- 3 Tablespoons Flour
- 1 Cup White Wine
- 1.5 Cups Heavy Cream
- 2 Cups Parmesan Cheese
- 1 Cup Milk
- 1 Teaspoon Lemon Zest
- 1/2 Teaspoon Nutmeg
- 1 Teaspoon Cayenne Pepper
- Salt and Pepper to Taste
Instructions
- Blanch the kale and spinach in boiling water for 30 seconds, this keeps its green color and prevents is from looking brown
- Transfer to a bowl of ice water
- When cooled strain the greens and squeeze out all the excess water
- Melt the butter in a saucepan
- Add the onions and some salt and pepper
- Cook over medium-low heat until onions are translucent and caramelized (25-30 minutes)
- Roughly chop the drained greens and set aside
- Preheat the oven to 350 degrees F
- In a bowl mix together the cream, milk, nutmeg, cayenne, and lemon zest (set aside)
- When the onions are caramelized add in the flour stirring
- Add in the wine stirring well and increase the heat to medium
- Add in the cream mixture and let simmer for 2-3 minutes stirring often
- Add in 3/4 of the parmesan cheese reserving 1/4 for the top
- Place the greens in a casserole dish open and release them from their squeezed state no one wants to eat. a wadded ball of greens
- Pour the creamy mixture over the greens and stir with a wooden spoon or rubber spatula so you don't scratch your casserole dish
- Sprinkle the remaining cheese on top add salt and pepper to taste
- Bake covered for 30 minutes then uncover for another 10 -15 minutes until brown on top
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here
Related Recipes
Spinach Balls
Here is an appetizer made with the green goodness of spinach. Kids even like this one.
Check Out This Recipe
Italian Spinach Artichoke Dip
Why do we call this Italian style? Instead of lots of cheddar cheese that is what you usually see in this dip. We make Asiago cheese the star of the show. Sure we add a little bit of cheddar but not much by any means. We also call it Italian style because we insist on using the artichoke hearts that are marinated in olive oil and spices. We think it adds a depth of flavor that you just can’t achieve with canned artichoke hearts.
Check Out This Recipe
Spinach Salad w Pear and Bacon
Check Out This Recipe
Spinach Stuffed Tomatoes
These baked tomatoes are stuffed with spinach and can be a side dish or the star of the plate. We add feta cheese and breadcrumb to ours but really the sky is the limit to what you can stuff inside these little lovelies.
Check Out This Recipe
