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.
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  • 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


  • 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
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