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.
LEEKS AU GRATIN
Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. -Chuck Mallory, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Cut off the root end and the tough leaf ends, then cut leeks lengthwise in half; cut halves crosswise into 3-in. pieces. Place cream, salt, pepper and leeks in a large cast-iron or other ovenproof skillet; bring to a boil over medium-high heat. Reduce heat; simmer, covered, 5 minutes. Uncover; simmer 15 minutes. Remove from heat; sprinkle with cheese., Bake, uncovered, until top is golden and leeks are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
Nutrition Facts : Calories 224 calories, Fat 19g fat (12g saturated fat), Cholesterol 52mg cholesterol, Sodium 378mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein.
LEEK AND SPRING ONION GRATIN
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top. If you can't find spring onions - newly harvested onions often sold with the green stems still attached - use regular onions or shallots. Or try red onions for a shot of bright color among the soft greens and golds in the pan. Serve this as a side dish with grilled or roasted meats or fish.
Provided by Melissa Clark
Categories dinner, lunch, casseroles, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a rack in the top third of oven and heat to 400 degrees. In a medium bowl, toss scallions, green garlic, salt and pepper.
- Heat a 12-inch cast-iron skillet over medium heat. Arrange the leeks cut-side down in the skillet, then scatter spring onions in the gaps. Sprinkle a little more salt on top, then spread scallion mixture in an even layer in pan. Pour in 1/4 cup water and top with butter.
- Cover and and simmer on low heat until vegetables are soft, 20 to 25 minutes.
- Uncover the pan, turn heat to medium-high and cook until liquid is evaporated and edges are starting to brown and sizzle, 5 to 10 minutes longer.
- Meanwhile, in a small bowl, rub together anchovies, Parmesan, panko, thyme, lemon zest and red pepper flakes. Drizzle in oil and toss to combine.
- Sprinkle Gruyère evenly into skillet over leeks, pour in cream, then top with the bread crumb mixture. Drizzle with a little more oil. Transfer to oven and bake until golden and bubbly, 15 to 20 minutes. Cool slightly, then serve warm.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 18 grams, Sodium 380 milligrams, Sugar 3 grams, TransFat 0 grams
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