Rating: 4 stars
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Two beloved dark leafy greens, spinach and lacinato kale, combine to bring deep, earthy flavor to this updated take on classic creamed spinach.

Adam Hickman
This Story Originally Appeared On cookinglight.com


Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Recipe Summary test

30 mins
30 mins
Serves 8 (serving size: about 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

169 calories; fat 7.4g; saturated fat 2.5g; mono fat 2.9g; poly fat 1.1g; protein 9g; carbohydrates 19g; fiber 4g; cholesterol 13mg; iron 3mg; sodium 192mg; calcium 241mg; sugars 4g.