Keto Cheesy Kale, Mushroom and Spinach Bake

This super rich and cheesy bake is packed with tender spinach, kale and mushrooms and combined with a creamy blue cheese sauce, topped with cheddar and baked until golden.

This makes a decadent side served with steak or roasted chicken.

Net Carbs

1.9 g
Fiber

1.1 g
Total Carbs

3.3 g
Protein

7.1 g
Fats

15.2 g

173 cals

Quantity

Serving Size

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Mushrooms

6 medium
Baby Spinach

2 cup
Kale

2 cup
Cream Cheese Spread

2 tablespoon
Blue Cheese

2 tablespoon
Butter, Unsalted

2 tablespoon
Shallot

1 tablespoon, chopped
Cheddar Cheese

½ cup, grated
Salt, Sea Salt

⅛ teaspoon
Black Pepper

⅛ teaspoon

Step 1

Add the kale and spinach to a pan of boiling water and simmer for a minute or two until just wilted. Drain completely, squeezing out as much excess liquid as possible.
Step 2

Melt a tablespoon of butter in a skillet over a medium heat. Finely dice the shallot and quarter the mushrooms. Add to the skillet and sweat for a minute or two until tender.
Step 3

Add the remaining butter, cream cheese and blue cheese. Stir together until melted and smooth.
Step 4

Add the spinach and kale, season, and stir into the melted cheese sauce.
Step 5

Spoon the mixture into a small oven proof dish and scatter over the grated cheddar. Transfer to the oven to bake for 18- 20 minutes until bubbling and golden on top.

Keto Cheesy Kale, Mushroom and Spinach Bake

Ingredients

Recipe Steps

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