Spinach, Kale, and Mushroom Casserole

Preheat oven to 400 degrees F.
Serves: 4


1/2 pound deep green kale, large veins and stems removed
1 (6 ounce) packages fresh baby spinach
2 small peeled and finely sliced shallots
2 cloves garlic, chopped fine
10 pieces (12 ounces) uncured bacon, cooked and drained on paper towel
1 (16 ounce) container white mushrooms, thinly sliced
2 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
5 ounces grated Swiss cheese or shredded
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground nutmeg

Cook bacon in a large pan until it is light and crispy, remove to a plate lined with paper towels. Drain the bacon fat from the pa. Add the olive oil and heat the pan to medium. Place the mushrooms in the drained pan with the olive oil and cook until lightly browned, about 10 minutes. Stir in the shallots and garlic, cook on medium for another 6 minutes. Add the kale to the pan. Season with salt and pepper. Cook the ingredients until the kale begins to wilt. Add the spinach, cover and cook until tender. Drain excess moisture and then crumble the bacon over the mixture and stir. Add the nutmeg and lemon juice.

Place the spinach kale mixture in an 8 x 8 inch baking dish sprayed with organic cooking spray. Bake in a preheated 400 degree oven for approximately 20-25 minutes. Top with the cheese and bake for about 5-7 minutes longer or until the cheese is melted.

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