Make Ahead

SPINACH, KALE STUFFING /DRESSING (not just forĀ Thanksgiving!)

November 16, 2010
0 Ratings
  • Serves 8
Author Notes

Stuffing is not just for Thanksgiving! This recipe is basically just kale, spinach, parsley and onions and incorporates just a little bit of bread crumbs to create a healthy side dish. It can be used instead of stuffing/dressing and won't stuff you! (but, it is delicious with turkey) —dymnyno

What You'll Need
  • 3 stalks celery, small dice
  • 1 large yellow onion, small dice
  • 3-4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound fresh spinach or 1 package of frozen spinach
  • 2 bunches kale (about a pound)
  • 1 leek, cleaned , small dice
  • 1 bunch Italian parsley, minced
  • 2 cups grated parmesan cheese
  • 2 cups plain dried bread crumbs
  • salt and pepper to taste
  1. Separately steam the kale, the spinach and drain really well and chop finely.
  2. Grate 2 cups of parmesan cheese.
  3. In 2 tablespoons olive oil, saute the celery , onions, garlic,and leeks. Add the minced parsley and saute until the vegetables are translucent. (but not browned)
  4. Mix the onion, celery, garlic, leek and parsley into the kale, spinach mixture.
  5. Add most of the parmesan cheese and the bread crumbs and mix until totally incorporated. The rest of the bread crumbs and cheese are for the topping.
  6. Put the mixture into a large souffle dish or casserole. Top with some bread crumbs and parmesan.
  7. Bake in a 350 oven for 35 minutes. (you can stuff a bird with it , too)

See what other Food52ers are saying.

  • gingerroot
  • TheWimpyVegetarian
  • Lizthechef
  • dymnyno

6 Reviews

[email protected] July 19, 2019
I am using your recipe to stuff small comparison tomatoes! Making a turkey today and toasting up purple cauliflower, Vidalia onions, summer squash and mushrooms with olive oil, garlic and fresh herbs. Remembered I have 12 of these little tomatoes needing to be used up and fresh kale from my garden to use. Yummy! Thank you for such a wonderful idea!
Eva C. February 17, 2013
Delicious. I had some leftover cooked wild rice that I used instead of the bread. Forgot to bake it, and loved how fresh it tasted
gingerroot November 17, 2010
YUM! I love this and will be making soon.
TheWimpyVegetarian November 16, 2010
I love this Mary! I was trying something similar last night with a roasted pumpkin garnish. The garnish was great; the veggie hash with greens, not so much. I'm making yours the next time I harvest some greens!
Lizthechef November 16, 2010
You cooks in the Bay Area with veggie hash recipes are something else - like your recipes and y'all!
dymnyno November 16, 2010
I was thinking of green eggs and just the hash is green in my recipe (and then I remembered that it is green eggs and ham!) Sorry, Dr Seuss!