Organic Winter Greens and Caramelized Leeks Parisienne
Serves: 6
I had this casserole many times while I was studying in Paris and have recreated it just as many times since. The spiciness of the greens is vibrantly met by great, local cheese. We are lucky to have such a lovely variety of local cheese available to us. Ask your neighborhood PCC and they'll give you a tour of the cheese department!
Ingredients
PreparationIngredients
- 3 tablespoons olive or vegetable oil Add to list
- 1 large organic leek, sliced Add to list
- 4 cups coarsely chopped organic chard Add to list
- 4 cups organic spinach leaves Add to list
- 2 cups thinly sliced organic kale Add to list
- 1/2 cup cream or crème fraîche Add to list
- 2 eggs, lightly beaten Add to list
- 3/4 cup grated Beecher's Flagship or your favorite local cheese Add to list
- Salt and freshly ground pepper to taste Add to list
- Gratin Topping (recipe follows) Add to list
Gratin Topping:
- 1 cup panko bread crumbs Add to list
- 1/4 cup melted butter Add to list
- 1/4 cup grated Beecher's Flagship or your favorite local cheese Add to list
Preparation
Organic Winter Greens and Caramelized Leeks Parisienne
Preheat oven to 400° F.
In a large pot, heat the oil over medium heat and cook the leeks, stirring occasionally, until they are golden and tender, about 12 minutes. Add the greens. If they are really dry, add about 3 tablespoons water. Cook the 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 the greens to a large bowl and fold in the cream, eggs and cheese. Season with salt and pepper. Spread this mixture in an 8x8-inch casserole dish. Top evenly with the Gratin Topping. Bake the casserole 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.
Recipe by , PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
Comments
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great recipe!
...and a perfect use for winter greens. this is going in the rotation for sure!
January 13, 2010 at 03:07 PM — lastcallforcorn