Leeks With Greens Recipes

LEEKS WITH GREENS

Leeks With Greens image

Make and share this Leeks With Greens recipe from Food.com.

Provided by Sackville

Categories Greens

Time 10m

Yield 8-10 serving(s)

Number Of Ingredients 4

Ingredients

4 leeks, finely sliced
2 tablespoons butter or 2 tablespoons oil
1 savoy cabbage, roughly shredded or 1 winter greens, roughly chopped
salt and pepper, to taste

Steps:

Melt the butter in a large frying pan and sweat the leeks for 6-8 minutes until tender.
Meanwhile, steam the greens over boiling water for about 2 minutes.
If you prefer, you can also lightly saute them in the frying pan.
Combine the leeks and the greens and season.
The leeks should be soft and the greens still fairly crunchy.

Nutrition Facts : Calories 52.6, Fat 3, SaturatedFat 1.8, Cholesterol 7.6, Sodium 29.4, Carbohydrate 6.3, Fiber 0.8, Sugar 1.7, Protein 0.7

SPRING GREENS AND LEEK GRATIN

Spring Greens and Leek Gratin image

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

Ingredients

3 Tbsp. unsalted butter
2 large leeks (about 8 oz.), white and light green parts only, thinly sliced
1 bunch ramps, bulbs thinly sliced, greens coarsely chopped (or 3 large garlic cloves, thinly sliced)
2 large bunches mature arugula, coarsely chopped
1 bunch mature spinach, coarsely chopped
2 tsp. ground coriander
1 tsp. kosher salt
Pinch of cayenne pepper
Finely grated zest of 1/2 lemon
1 1/2 cups heavy cream
1/2 cup plus 2 Tbsp. finely grated Parmesan
3/4 loaf crusty bread, crusts removed, torn into irregular 1/2" pieces (about 3 cups torn bread)
2 Tbsp. extra-virgin olive oil

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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