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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


  • 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


  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.