Creamed Spinach and Kale Casserole

6 T unsalted butter
4 T flour
1 C whole milk
2 cloves garlic, minced
2 T onion powder
1 large bunch of kale, rinsed, with stems removed and chopped
8 oz baby spinach
1 C Parmesan cheese, shredded

Pre-heat oven to 400° F.  

Start by making a roux. Melt 4 tablespoons butter in medium saucepan over medium heat. Whisk in flour until smooth. Cook for a minute, stirring constantly to ensure roux does not burn.

Slowly whisk in milk. Add onion powder and bring to a simmer, stirring often to prevent clumping and scorching.

Melt remaining butter in a separate high-sided pan. Add kale and let cook for 2-3 minutes until tender. Add spinach and let it wilt.

Mix cream sauce and vegetables in an oven-safe casserole dish. Top with Parmesan and bake for 10 minutes.

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