Creamed Greens Casserole serves kale, spinach and arugula in a slightly sweet, cream sauce. Topped off with buttery toasted panko crumbs. An easy Easter side or anytime spring dish.

Today Our Family Table group is showing off their easy Easter sides.

Easter is just around the corner. Like many people, I stress over the big meal. Ham is usually a must centerpiece. I’ve been to Easter dinner where fish was the main dish and even lamb and rabbit.

So once the main dish is decided it come down to the sides. Some kind of potato, a salad offering and that all important side vegetable.

I’m thinking spring, so it has to be green. Better yet, greens! Mixed greens in a creamy sauce with a bit of crunch works for me.

I sauteed kale, spinach and arugula in a fry pan with a bit of oil and salt.

In a separate saucepan, I made the cream sauce. A small fry pan served nicely to brown the crumbs.

Creamed Greens Casserole

5 from 1 vote

Print Recipe

Servings 4 1/2 cup

Ingredients

greens

6 cups chopped kale
4 cups baby spinach
2 cups arugula
2 tablespoons vegetable oil
1/2 teaspoon salt

sauce

2 tablespoons butter
2 tablespoons flour
2 cups milk
2 teaspoons sugar
salt and pepper to taste

crumb toppings

2 tablespoons butter
1/2 cup panko breadcrumbs
1 tablespoon parsley
1/4 teaspoon smoked or regular salt

Instructions

Greens

Heat medium-sized skillet over medium heat about 1 minute. Add oil and heat additional minute until oil shimmers, Sauté kale in hot oil over low heat for about 5 minutes until kale softens, Add spinach and arugula, continue cooking additional 2 to 3 minutes until greens are cooked. Remove pan from heat.

sauce

Stir butter and flour together in a small saucepan over medium low heat until thick and bubbly. Whisk in milk, sugar, salt and pepper. Continue cooking, stirring constantly until thickened. Add greens to sauce. Keep warm.