Greens and Goat Cheese Gratin
Serves 8
Time 50 min
The slight tang and creaminess of goat cheese brings richness to this baked gratin of wilted greens (go local if available!) and leeks for a satisfying, ultra-tasty side dish.
Special Diets:
Ingredients
- 4 tablespoons unsalted butter
- 3 leeks (1 1/2 pounds), dark green parts removed, remaining light green parts thinly sliced
- 2 pounds greens (about 3 bunches chard, kale, collard, mustard or turnip greens), stems removed and leaves coarsely chopped
- 3/4 cup reduced-fat (2%) milk
- 1 (6 ounce) log Chèvre Fleurie, rind removed
- 20 wheat square crackers, crumbled
Method
Preheat the oven to 425°F.
In a large saucepot, melt butter over medium heat.
Add leeks and cook until softened, about 6 minutes.
Stir in greens, cover and cook until just wilted, stirring occasionally, for 8 to 10 minutes. Cook greens in batches if your pot doesn't hold them all at once.
Transfer greens mixture to a bowl and set aside.
Add milk to the saucepot and heat just to a simmer.
Remove from heat, crumble in goat cheese and whisk until melted.
Stir in greens mixture, then transfer to a shallow 3-quart baking dish.
Bake 10 minutes, then top with cracker crumbs and continue baking until crumbs are toasted and greens are heated through, about 10 minutes longer.
Nutritional Info:
Per serving: 210 calories (70 from fat), 8g total fat, 4.5g saturated fat, 15mg cholesterol, 180mg sodium, 29g carbohydrates (4g dietary fiber, 5g sugar), 10g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 tablespoons unsalted butter
- 3 leeks (1 1/2 pounds), dark green parts removed, remaining light green parts thinly sliced
- 2 pounds greens (about 3 bunches chard, kale, collard, mustard or turnip greens), stems removed and leaves coarsely chopped
- 3/4 cup reduced-fat (2%) milk
- 1 (6 ounce) log Chèvre Fleurie, rind removed
- 20 wheat square crackers, crumbled