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.
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?Let us know how it was!