Special Treat Greens – Bambi

“‘Eating greens is a special treat. It makes long ears and great big feet. But it sure is awful stuff to eat.’ I made that part up myself.” Poor Thumper, he just needed his greens to be more palatable. So that’s what this is. Spinach and kale, covered in creamy, cheesy goodness. Creamed spinach, turned up to 11. Because Thumper is too damn cute to say no to. 

We used it as a side dish but it’s pretty damn rich, so I dont know if you can even count it as your vegetable side. No regrets! 

Special Treat Greens – Bambi
24 oz fresh kale (just leaves, no stems)
32 oz fresh spinach leaves
8 oz cream cheese
8 oz heavy cream 
8 oz gruyere, shredded
6 oz parmesan, shredded and divided 
1 tsp nutmeg, freshly ground
2 tsp coarse salt 

Boil a large pot of water and blanch your kale. I’d say about 2-3 minutes, but you want it to be BRIGHT green. Like, ungodly green. Right before you take it off the stove to drain it, pack your spinach leaves in that water. Dump it into a colander. 

In the same pan you just greened up your greens in, whisk together your cream cheese and heavy cream over medium low until cream cheese is melted and combined. Add in your gruyere and 4 oz parmesan a handful at a time, whisking as you go, until melted and combined. Once it’s looking like a sauce, add in your nutmeg and salt. 

Fold in your greens that have been sitting there ignored. 

Taste it, if you want a little more salt, add it now. 

Serve it up and sprinkle a little parm on top.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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