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Spinach Kale Casserole

There are sides I make mostly for Thanksgiving, and there are ones that are amazing year round. This recipes falls into the latter category. With its rich binding of eggs, cheese and béchamel sauce, this is a perfect accompaniment to just about every meat, especially steak.


Ingredients for Miss Dot's Spinach Kale Casserole

I also love this recipe because I love to cook, and there are a few steps required to making this. Eating clean often involves a lot of simple meals with simple preparations. A rare steak with some steamed broccoli and butter is a pretty solid Keto meal, and it takes literally 10 minutes to make. For those of us who enjoy more elaborate preparations, this is an amazing side dish, wrapping up a relatively small amount of greens and carbs in a whole lot of fat. Here's what you'll need...


Spinach and Kale - Steamed spinach or kale with butter isn't very exciting, so we'll add the next several ingredients.


Béchamel sauce - Made with coconut milk for optimal digestion, although dairy lovers can opt for their favorite high fat milk.


Chicken stock - There's never enough ways to include this in your diet.


Cheddar cheese - Your other major source of carbs and flavor for this dish.


Seasonings - Including our favorite, salt! Also onions and a little black pepper. You can also top this dish with coconut shavings if that sounds good.


Assembling and serving Miss Dot's Spinach Kale Casserole

complete instructions below

 

Miss Dot's Spinach Kale Casserole on a plate

Spinach Kale Casserole


Yield: 4-6 servings

Prep: 5 min

Cook: 40 min

Ready: 45 min


Ingredients

  • 8 oz. chopped spinach

  • 8 oz. kale

  • 3 tbsp. coconut oil

  • 1 chopped yellow onion

  • 1 pint of béchamel sauce

  • 1 cup chicken stock

  • 1 tbsp. coconut flour

  • 8 oz. grated raw cheddar cheese

  • 3 beaten eggs

  • 1 tsp. garlic powder

  • Salt and pepper

  • Toasted coconut

Instructions

  1. Steam spinach and kale until wilted. Preheat the oven to 350.

  2. In a saute pan, saute onion in coconut oil until translucent.

  3. Combine eggs and cheese with béchamel sauce. Add béchamel sauce, chicken stock and garlic powder to the onion mixture then salt and pepper to taste.

  4. Butter or oil up a baking dish and start the layering. First the spinach and kale then a layer of the béchamel sause mixture... repeat until you run out of ingredients or fill the dish. Bake for 20 to 30 mins and top with toasted coconut during the last 5 minutes.

 

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