SPRING GREENS AND LEEK GRATIN
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb's quarters.
Provided by David Tamarkin
Categories Casserole/Gratin Butter Leek Arugula Spinach Coriander Lemon Milk/Cream Parmesan Bread Vegetarian Side Spring Entertaining
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Melt butter in an ovenproof 10" skillet (such as cast iron) over medium-low heat. Add leeks and ramp bulbs and cook, stirring often, until leeks are softened, about 10 minutes. (Try to keep the leeks from browning.)
- Add ramp greens, arugula, and spinach in big handfuls, cooking and wilting one batch before adding the next. (At first it will look like all those greens will never fit in the skillet, but keep at it-you'll see!) When all greens are wilted (this may take 15-20 minutes), add coriander, salt, and cayenne. Cook, stirring, until spices are incorporated, about 1 minute. Add lemon zest, cream, and 1/2 cup Parmesan. Continue to cook, stirring, until cream has slightly reduced, about 2 minutes longer. Remove from heat.
- Toss bread with oil in a large bowl to coat. Arrange bread on top of vegetables, taking care not to cover the greens completely (you want them to peek through here and there). Sprinkle remaining 2 Tbsp. Parmesan over.
- Transfer to oven and bake gratin until bread is golden brown and crisp, cheese is melted, and cream is bubbling, 35-45 minutes. Let cool slightly before serving.
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Sibrenee Dorsey
[email protected]This was a great way to use up some leftover spring greens.
Rosemary Esguerra
[email protected]This was a great recipe! I followed it exactly and it turned out perfect.
Radane Shak
[email protected]I'm not a fan of leeks, but I really enjoyed this gratin. The spring greens and cheese sauce were delicious.
Chris Ronaldo
[email protected]This gratin is a great way to get your kids to eat their vegetables. My kids loved it!
jiban kumar chaudhary
[email protected]This was a great way to use up some leftover spring greens. I added some bacon to the gratin, and it was a hit with my family.
Nabya Oli
[email protected]I love this recipe! It's so easy to make and always turns out delicious.
Lion Gaming
[email protected]This was a great recipe! I followed it exactly and it turned out perfect. The gratin was creamy and cheesy, and the leeks and spring greens were perfectly tender.
Taif Jani
[email protected]I'm not a big fan of leeks, but I really enjoyed this gratin. The spring greens and cheese sauce were delicious.
hi hi hi
[email protected]This was a great way to use up some leftover spring greens. The gratin was easy to make and turned out very tasty.
Stacey Kuntambila
[email protected]I made this last night and it was delicious! I used a mix of baby spinach and kale for the greens, and it turned out great. The gratin was creamy and cheesy, and the leeks added a nice savory flavor.
Visi Bala
[email protected]This gratin was a hit with my family! The leeks and spring greens were perfectly tender, and the cheese sauce was rich and flavorful. I will definitely be making this again.