Kale and Spinach Au Gratin

I 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.


  • 1 Bundle of Kale (washed and stripped from the stem)
  • 1 Large Bag of Spinach
  • 2 Medium Vidalia Onions (Rough cut)
  • 6 Tablespoons of Butter
  • 3 Tablespoons of Flour
  • 1 Cup of White Wine
  • 1 and 1./2 Cup of Heavy Cream
  • 2 Cups of Parmesan Cheese
  • 1 Cup of Milk
  • 1 Teaspoon of Lemon Zest
  • 1/2 Teaspoon of Nutmeg
  • 1 Teaspoon of Cayenne Pepper
  • Salt and Pepper to Taste


  1. Blanch the kale and spinach in boiling water for 30 seconds
  2. Transfer to a bowl of ice water
  3. When cooled strain the greens and squeeze out all the excess water
  4. Melt the butter in a saucepan
  5. Add the onions and some salt and pepper
  6. Cook over medium-low heat until onions are translucent and caramelized (25-30 minutes)
  7. Roughly chop the drained greens and set aside
  8. Preheat the oven to 350 degrees F
  9. In a bowl mix together the cream, milk, nutmeg, cayenne, and lemon zest (set aside)
  10. When the onions are caramelized add in the flour stirring
  11. Add in the wine stirring well and increase the heat to medium
  12. Add in the cream mixture and let simmer for 2-3 minutes stirring often
  13. Add in 3/4 of the parmesan cheese reserving 1/4 for the top
  14. 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
  15. Pour the creamy mixture over the greens and stir with a wooden spoon or rubber spatula so you don’t scratch your casserole dish
  16. Sprinkle the remaining cheese on top add salt and pepper to taste
  17. Bake covered for 30 minutes then uncover for another 10 -15 minutes until brown on top