- Serves: 6
- Ingredient Notes: Vegetarian
Ingredients
- 3 tablespoons olive or vegetable oil
- 1 large leek, sliced
- 4 cups coarsely chopped chard
- 4 cups spinach leaves
- 2 cups thinly sliced kale
- 1/2 cup cream or crème fraîche
- 2 eggs, lightly beaten
- 3/4 cup grated Beecher's Flagship or your favorite local cheese
- Salt and freshly ground pepper to taste
Gratin Topping:
- 1 cup panko bread crumbs
- 1/4 cup melted butter
- 1/4 cup grated Beecher's Flagship or your favorite local cheese
Directions
Winter Greens and Caramelized Leeks Parisienne
Preheat oven to 400° F.
In a large pot, heat oil over medium heat and cook leeks, stirring occasionally, until they are golden and tender, about 12 minutes. Add greens. If they are really dry, add about 3 tablespoons water. Cook greens for 3 to 5 minutes, stirring frequently, until they are tender and jade green. If there still is a lot of liquid in the pot, drain the greens and squeeze them dry in a clean dishcloth.
Transfer greens to a large bowl and fold in cream, eggs and cheese. Season with salt and pepper. Spread this mixture in an 8 x 8-inch casserole dish. Top evenly with the Gratin Topping. Bake for 20 to 25 minutes, or until the pastry is golden and the filling is bubbly.
Gratin Topping
Blend together in a small bowl. You may add chopped herbs such as rosemary or thyme if you wish.
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