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
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Ingredients
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3 stalks celery, small dice
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1 large yellow onion, small dice
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3-4 garlic cloves, minced
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2 tablespoons olive oil
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1 pound fresh spinach or 1 package of frozen spinach
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2 bunches kale (about a pound)
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1 leek, cleaned , small dice
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1 bunch Italian parsley, minced
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2 cups grated parmesan cheese
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2 cups plain dried bread crumbs
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salt and pepper to taste
Directions
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Separately steam the kale, the spinach and drain really well and chop finely.
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Grate 2 cups of parmesan cheese.
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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)
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Mix the onion, celery, garlic, leek and parsley into the kale, spinach mixture.
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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.
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Put the mixture into a large souffle dish or casserole. Top with some bread crumbs and parmesan.
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Bake in a 350 oven for 35 minutes. (you can stuff a bird with it , too)
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