Creamed Spinach and Kale Gratin

Creamed Spinach and Kale Gratin

This dish I wanted to make for mom at the last holiday as I knew she liked creamed spinach at the holiday before that. I thought this would be a good variation for the family.  I wanted to use a variety of greens, but they do take different cooking times.  Gratin is a dish with lightly browned crust of breadcrumbs or melted cheese, so feel free to change around your ingredients to your taste. 

Ingredients: 
1 tbsp olive oil
1 large onion, chopped
1 lb fresh kale (any kind), chopped (They also sell this frozen in some stores.) 
1 lb fresh spinach (use frozen defrosted if needed, 3 packages) 
About 1/4 white wine or stock
2 tablespoons butter, unsalted 
1/8 cup flour
1/4 teaspoon grated nutmeg
1/2 cup heavy cream
1 cup milk
1 cup grated Parmesan cheese, divided (can use Gruyere or Swiss for 1/2 cup topping to if you choose)
Salt and Pepper to taste

Directions:

Preheat the oven to 425 degrees F.

Heat the olive oil in a heavy-bottomed saute pan over medium heat. Add the onions and saute until just barely translucent, about 7 minutes. (note: They will cook more with the other vegetables.)  

Add kale, cook until almost through (about 7 minutes).  Cover to allow to steam/cook.  Add some (1/8 cup white wine or stock to provide a steaming liquid with the cover. 

Add spinach and cook for 3 minutes. (add more wine/stock to allow veggies not to burn on the bottom and steam until cooked through.) Remove from heat and put into a colander. Allow to cool slightly and press out extra liquid.  

While cooling, add 2 tbsp butter to the pan and melt.  

Add the flour and nutmeg and cook, stirring, for 2 more minutes. 

Add the cream and milk and cook until thickened. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper. 

With as much liquid as possible squeezed from the spinach/kale, add it to the sauce.  

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan (or Gruyere) on top. Bake for 20 minutes until hot and bubbly. Serve hot. 

(note: If making ahead of time, like I did for this recipe, just provide more baking time at a lower temperature, around 350 degrees until warmed through. Can be made a day ahead, or the spinach portion can be made up to 2 days ahead) 

Original Recipe: http://www.foodnetwork.com/recipes/ina-garten/spinach-gratin-recipe.html?oc=linkback