Kale-Leek Gruyere Gratin

Kale-Leek Gruyere Gratin

Prep Time: 10 min Cook Time: 35 min Total Time: 45 min

Serves: 10-12

Oven Temp: 450 degrees

This is a relatively straightforward, unique take on a hearty veggie side dish akin to creamed spinach, perfect for a Thanksgiving or other holiday meal. The leeks and kale can be cooked the night before and refrigerated, then brought to room temperature while making your roux and ultimately, the French classic indulgent Mornay cheese sauce.

1 1/4 lbs leeks

1 lb kale

1 tablespoon minced fresh garlic

5 ounces Gruyere

1/2 bunch parsley, coarsely chopped, divided

1/4 cup unsalted butter

1/4 cup all-purpose flour

1/4 teaspoon nutmeg

1/4 teaspoon Urfa biber chile flakes, optional

2 cups milk

2 tablespoons breadcrumbs

1/4 c (2 oz) grated or shredded Parmesan (shredded looks prettier)

Kosher salt

Ground black pepper

Olive oil

1. Heat the oven to 450 F.

2. Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into 1/2-inch thick half-moons.

3. Soak the leeks in a bowl of cold water, allowing any dirt to settle at the bottom.

4. If using unpackaged, un-cut kale, strip the kale leaves from their stems. Coarsely chop the leaves.

5. Skim the leeks from the surface of the water and pat dry.

6. In a large pan, over medium heat, warm 2-3 tablespoons oil until hot but not smoking. Add the leeks, season with salt & pepper and cook, stirring occasionally until just soft (5-7 minutes).

7. Add the kale and 1/4 cup water. Season generously with salt & pepper and cook until wilted (3-4 minutes). Work in batches if needed. Transfer the leeks and kale to a large bowl and set aside to cool.

8. Using the large holes of a grater, grate the Gruyere cheese.

9. In a small pot over medium heat, melt the butter until foamy. Whisk the flour, garlic, nutmeg and Urfa biber chile flakes (if desired). Cook, whisking constantly, for 1-2 minutes.

10. Slowly whisk in the milk. Bring to a vigorous simmer over medium-high heat, whisking constantly, just until the milk thickens, creating the roux.

11. Immediately remove from the heat. Add the grated Gruyere and half the parsley. Whisk to melt the cheese.

12. Pour the cheese sauce over the leeks and kale and stir to coat. Season to taste with salt & pepper.

13. Transfer the mixture to a greased 9 x 13 inch baking dish, or something similar sized.

14. Combine the breadcrumbs and Parmesan and sprinkle over the top.

15. Bake 15-20 minutes, until browned and bubbling.

16. Let cool at least 5 minutes before serving.