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Creamed kale and leeks recipe
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Every roast needs an indulgent side dish and these creamed leeks with the addition of earthy kale, make a nice change to the usual cauliflower cheese. It can be made ahead of time and stored in the fridge or even frozen. See method
Ingredients
- 180g pack curly kale, woody stems removed
- 1 tbsp olive oil
- 2 large leeks, trimmed and thinly sliced
- 150ml double cream
- 2 tbsp 50% less fat crème fraîche
- 1 large garlic clove, crushed
- ½ tsp ground nutmeg
- 1 lemon, zested
- 20g Gruyère, grated
If you don't have any leeks, try using spring or white onions instead
Each serving contains
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Energy
590kj
142kcal
7%
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Fat
13g
18%
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Saturates
7g
34%
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Sugars
3g
3%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 3.6g
Protein 2.7g
Fibre 2.1g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Boil the kale for 2 mins until bright green and softened. Drain well.
- Heat the oil over a medium heat. Add the leeks and cook for 10-12 mins, stirring occasionally, until softened. Add the wilted kale and cook for 2 mins until any liquid evaporates. Spoon into an ovenproof dish, roughly 18 x 22 x 5cm deep.
- Whisk the cream, crème fraîche, garlic, nutmeg, lemon zest and a generous grind of black pepper together until smooth. Fold through the leeks and kale, then sprinkle over the cheese. Bake for 20-25 mins until golden and bubbling.
Tip: Assemble the creamed leeks and kale up to 2 days in advance; store covered in the fridge. Bake according to the recipe.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Side dish recipes