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!

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Creamed Kale & Spinach Casserole

Assemble your ingredients: Kale, spinach, heavy cream, cheese, butter and seasonings.

Here is what you need:

6 tablespoons butter
4 tablespoons all-purpose flour*
1 cup whole milk
1/4 cup heavy whipping cream
2 tablespoons minced onion
2 cloves garlic, minced
1/8 teaspoon ground nutmeg
1 large bunch kale, rinsed & leaves torn from stems
8 ounces baby spinach
salt & pepper
1/2-1 cup shredded Parmesan cheese
 

Whisk together the flower and butter in your pan to thicken your base for the 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.

Pour the heavy cream into the mixture of flour and butter for this creamed spinach casserole.

Step 2: Slowly whisk in milk, nutmeg, and heavy cream. Add onion and bring to a simmer, stirring quite often to prevent clumping and scorching. Simmer on low heat while you prepare the kale.

Small pieces of chopped kale add great flavor and texture to this yummy casserole.

Step 3: Chop kale into small pieces.

Spinach and kale saute beautifully and are perfect for this delicious casserole.

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.

Add the creamy sauce to the sauteed spinach and kale.

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Step 5: Once kale & spinach is soft, pour in cream sauce, folding with spatula to combine. Season to taste with salt and pepper.

Fold the cheese into your creamy spinach casserole.

Step 6: Mix in Parmesan cheese. Pour into an oven safe dish, and sprinkle with additional Parmesan if desired.

Bake this casserole up until it's browned on top and ready to dig into.

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). 

5 from 3 votes
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Creamed Spinach & Kale Casserole

These leafy greens come together nicely in this super cheesy casserole! 

Course Main Course
Cuisine American
Keyword Creamed Spinach & Kale Casserole
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 people

Ingredients

  • 6 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced onion
  • 2 cloves garlic minced
  • 1/8 teaspoon ground nutmeg
  • 1 large bunch of kale rinsed & leaves torn from stems
  • 8 ounces baby spinach
  • salt & pepper
  • 1/2 - 1 cup Parmesan cheese shredded

Instructions

  1. Melt 4 tbsp of butter in medium saucepan over medium heat. Whisk in flour until smooth. Cook for one minute stirring constantly.

  2. Slowly whisk in milk, nutmeg, and heavy cream. Add onion and bring to a simmer, stirring quite often to prevent clumping and scorching. Simmer on low heat while you prepare the kale.
  3. Chop kale into small pieces.
  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.
  5. Once kale & spinach is soft, pour in cream sauce, folding with spatula to combine. Season to taste with salt & pepper.
  6. Mix in Parmesan cheese. Pour into an oven safe dish, and sprinkle with additional Parmesan if desired.
  7. Bake at 400 degrees for 10 minutes; then broil for 5 minutes until cheese is browned.

Other keto-friendly recipes you’ll love:

PIN FOR LATER:

Need more veggies? This easy-to-make, amazingly delicious creamed kale and spinach casserole combines two leafy greens into one decadent dish.

Ruth Soukup
Ruth Soukup is dedicated to helping people everywhere create a life they love by follwing their dreams and achieving their biggest goals. She is the host of the wildly popular Do It Scared podcast, as well as the founder of Living Well Spending Less® and Elite Blog Academy®. She is also the New York Times bestselling author of six books, including Do It Scared®: Finding the Courage to Face Your Fears, Overcome Obstacles, and Create a Life You Love, which was the inspiration for this book. She lives in Florida with her husband Chuck, and 2 daughters Maggie & Annie.
Ruth Soukup

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