Greens and Goat Cheese Gratin

Greens and Goat Cheese Gratin

Serves 8

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 using all organic ingredients.

  • 4 tablespoons organic butter
  • 3 organic leeks (1 1/2 pounds), dark green parts removed, remaining light green parts thinly sliced
  • 2 pounds organic greens (about 3 bunches chard, kale, collard, mustard or turnip greens), stems removed and leaves coarsely chopped
  • 3/4 cup organic 2% reduced-fat milk
  • 1 (6 ounce) log Organic Chèvre Fleurie, rind removed
  • 20 wheat square crackers, crumbled
You must be signed in to use shopping lists. Sign in or create account

Preheat 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 8 to 10 minutes or until just wilted, stirring occasionally. 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 saucepot and heat just to a simmer. Remove from heat, crumble in goat cheese and whisk until melted. Stir in greens mixture until combined, 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 carbohydrate (4g dietary fiber, 5g sugar), 10g protein
Special Diets: 

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. See our Terms of Service.

Recipe Discussion