Begin by cooking down your spinach and kale in a large skillet over medium heat. Cover it with a lid for a minute or two, then gently fold it over in the pan until it cooks down.

Remove from the heat and use a fine mesh strainer or cheese cloth to remove the excess moisture. I use a wooden spoon or spatula and push down on the mixture in a strainer to squeeze as much out as I can. This is a key part to the recipe, don't skip this step!

Set the spinach and kale aside and use the same skillet to melt the butter over medium heat.

To the pan, add the minced garlic and cook for 30-45 seconds.

Add the boursin cheese and break it down into the pan with a whisk.

Slowly add the heavy cream into the pan and whisk the boursin cheese into it. Let the mixture heat through and allow the cheese to fully dissolve into the liquid.

Slowly whisk in the parmesan cheese to the sauce and whisk continuously until smooth. Turn of the heat.

Season with salt and pepper to taste. Then fold the spinach and kale into the cream sauce.

Bake in the current skillet if oven safe or transfer to another pan or baking dish. I used a 9 inch lodge cast iron pan.

Preheat your oven to 350 F. Add the pork rind crumbs over the top and bake until golden brown and bubbling, about 30 minutes.

Let rest 5 minutes or so before serving and enjoy!