Creamed Kale & Spinach Casserole

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!

Creamed Kale & Spinach Casserole

Here is what you need:

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.

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

Step 3: Chop kale into small pieces.

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.

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

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

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

Print

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 garlic then 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:

• Garlic Butter Shrimp with Zoodles (20-Minute Keto-Friendly Recipe!)
• Easy Keto Cheesecake
• The Very Best Fish Recipe Ever
• Mashed Cauliflower with Roasted Garlic
• Parmesan Roasted Brussels Sprouts

PIN FOR LATER: