Greens and Goat Cheese Gratin

Greens and Goat Cheese Gratin

Rated:
Recipe Rating: 3.70811
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.
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, (4 g 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.