Spinach-Kale Bake

Spinach, frozen, 1-16 oz. bag
Kale, frozen, 1-16 oz. bag
Olive Oil, .25 cup
*Flour, white, .25 cup
Kirkland Signature Pure Sea Salt Fine Grain, 0.5 tsp
Onions, raw, 2 large
Garlic, 6 cloves
Del Monte Diced Tomatoes, 1-15 oz. can
Cabot Vermont 75% Reduced Fat Cheddar Cheese, 8 oz.
Parmigiano Reggiano (grated), 6 tbsp
Nutmeg, ground, .25 tsp
Baking dish sprayed with non-stick cooking spray.

Three possible variations: 1. Butter can be substituted for olive oil. 2. For additional creaminess, 4 oz. cream cheese could be added with the cheddar cheese. 3. Mixture could be topped with Swiss cheese. Please note, nutritional data does not include these changes.

Preheat oven to 400 degrees. Thaw and squeeze water from kale and spinach. Set aside. Grate cheddar and parmigianno cheeses; keep separated. Finely chop onions and mince garlic. Keep separeted, and set aside. Drain excess liquid, if any, from cottage cheese. Set aside. Add 1T olive oil to pan. Saute onions over medium-high heat until onions are translucent, approximately 2-3 minutes. Add garlic, and cook for an additional minute. Remove onions and garlic from the pan; they can be added to the spinach bowl. Add remaining oil and flour to pan. Stir constantly to form a roue. The darkness of the roue is a matter of preference. A darker roue will add a nutty flavor; while a lighter color will not impact flavor. Whatever your preference, cook flour mixture at least 3 minutes to remove the taste of the flour. Add salt, nutmeg and grated cheddar to pan. Once combined, add canned tomatoes, spinach, cottage cheese, onions and garlic. Pour into prepared baking dish, and top with parmesan. Bake 30 minutes, until parmesan is a melted and browned. Remove from oven, and let it rest for a few moments before dividing into 12 portions. Enjoy!

Serving Size: Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user ND774748.