Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver
Active Time
30 Mins
Total Time
30 Mins
Serves 8 (serving size: about 1/2 cup)

Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach.

How to Make It

Step 1

Preheat oven to 400°F. Spread chickpeas in an even layer on a rimmed baking sheet; pat dry with a paper towel. Rub with the palm of your hand to loosen chickpea skins. (Do not remove skins from pan.) Coat chickpeas with cooking spray. Bake at 400°F until almost dry and slightly crunchy, about 20 minutes. Stir in almonds; bake until chickpeas and nuts are toasted and crunchy, about 5 minutes.

Step 2

Heat 1 teaspoon oil in a medium saucepan over medium-high. Add leek and garlic; cook, stirring occasionally, until tender and starting to brown, 4 to 5 minutes. Add flour, and cook, stirring constantly, 1 minute. Stir in milk; bring to a boil, and boil 2 minutes, stirring often. Remove from heat. Add cream cheese, mozzarella, and salt; stir until cheeses melt.

Step 3

Heat remaining 1 teaspoon oil in a Dutch oven over medium. Add kale and spinach to Dutch oven; cover and cook until starting to wilt, about 3 minutes. Add milk mixture to spinach mixture; reduce heat to low, and cook until spinach is wilted, about 3 minutes. Stir just until combined. Transfer to a serving bowl, and top with toasted chickpeas and almonds.

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Ratings & Reviews

Not sure how helpful this review is

January 08, 2017
I modified the recipe quite a bit based on what I had on hand so I'm not sure how helpful this review will be. I used green onions because the grocery store was out of leeks and goat cheese, feta and Parmesan instead of mozzarella because that's what I had left in my cheese drawer. Also I didn't bother making the topping, although it needed a crunch so I can see why it was included. Really good side dish overall. Might try the actual recipe next time.