Creamed Spinach Kale Bake

I love steakhouse creamed spinach!  This baked gratin is similar.  You can mix it up ahead and bake it just before serving.  To lighten it up, I made it with low fat cream cheese.  If you want to add some spiciness, add 1/4 teaspoon red pepper flakes.  This is great served with steak, chicken, pork, or fish.  I guess it goes with almost anything!  Enjoy!

INGREDIENTS:

2 (10 to 12 ounce) packages frozen spinach

1 (10 to 12 ounce) package frozen kale

1 small onion, chopped

3 Tablespoons butter

2 cloves garlic, minced

8 ounces cream cheese (room temperature) (I used low fat cream cheese)

1 teaspoon kosher salt, or to taste

¼ teaspoon ground black pepper

2 Tablespoons panko breadcrumbs

2 Tablespoons grated Parmesan

DIRECTIONS:

·         Preheat oven to 375 degrees F.

·         Thaw spinach and kale and squeeze as much liquid as possible from the spinach and kale.

·         Melt the butter in a medium saucepan over medium heat.

·         Add onions and cook until softened, about 10 minutes. Then add the garlic and cook for another  minute.

·         Add the thawed spinach and kale, cream cheese, salt, and pepper and mix until well combined.

·         Transfer the mixture to a medium baking or gratin dish and top with bread crumbs and Parmesan.

·         Bake until warm and golden, about 15 to 20 minutes.