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Kale Sprout, Spinach and Arugula Gratin with Cambozola is the perfect side dish to pair with simply roasted meat or poultry this fall and winter!


Total time

0 minutes


Sides, Dinner


  • 2 tablespoons olive oil ((divided))
  • 1 large shallot (sliced)
  • 1 (6-ounce) bag kale sprouts (halved)
  • 2 (5-ounce) bags spinach and arugula mix or 1 5-ounce bag of each for a total of 10 ounces
  • 2 cloves garlic (minced)
  • 2 slices bacon,
  • salt and freshly ground black pepper to taste
  • 2 tablespoons butter (divided)
  • 1 tablespoon all-purpose flour
  • ½ cup half-and-half
  • 4 ounces Cambozola cheese (rind removed), cut into 1/2-inch pieces
  • ¼ cup coarse dry breadcrumbs or cracker crumbs


  1. Preheat oven to 375 degrees.
  2. Heat olive oil over medium-high in a saute pan. Add the shallot and cook 3-4 minutes or until beginning to soften. Add the kale sprouts, reduce heat to medium and saute 2-3 minutes or until wilted.
  3. Add spinach and arugula and cook until it just wilts. Remove from heat. Stir in garlic and bacon. Transfer to a 1 1/2-quart baking dish.
  4. Melt butter in the saute pan over medium heat. Add the flour and cook, whisking constantly for 1-2 minutes, being careful not to brown it. Add the half-and-half and bring to boil, whisking constantly until thickened. Stir in the Cambozola cheese and continue whisking until melted and smooth. (Will be fairly thick.)
  5. Pour sauce over the greens and gently stir so that the greens are covered with the sauce.
  6. Top with breadcrumbs.
  7. Bake 35-40 minutes or until bubbling and heated through.
  8. View the recipe instructions at From a Chef's Kitchen

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