For a quick version, use pre-made creamed spinach and add sautéed kale, then top with the herbed crumb topping
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Serves | 6 |
| Cuisine | American |
| Special Occasion | Christmas |
| Diet | Vegetarian |
| Preparation | Moderate |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 190°C, gas mark 5. Grease a 30cm x 18cm baking dish.
Remove the kale from the stems and roughly chop. Bring a large pot of salted water to a boil, blanch the spinach and kale for 2-3 minutes until wilted. Drain well and press out any excess water using a clean kitchen towel.
Dice the onion and mince the garlic. In a large pan, melt 2 tbsp butter over a medium heat and add the onion and garlic. Sauté for 5 minutes until translucent, then stir in the spinach and kale. Cook for a further 2 minutes. Pour in the double cream and milk, bringing the mixture to a simmer. Add 50g cheese and stir it in along with the nutmeg, salt and pepper. Continue cooking until the mixture thickens slightly. Transfer the creamed spinach and kale mixture to the baking dish.
To make the topping, place 2 tbsp butter in a bowl and melt it in the microwave. Add in the remaining cheese, breadcrumbs and dried herb stuffing mix, mixing well to combine. Sprinkle the herb crumb topping evenly over the creamed greens.
Bake for 15-20 minutes, or until the top is golden brown and crispy. Remove from the oven and let it cool for a few minutes.
Serve while hot.
