Broccoli Greens Au Gratin
Ingredents
2 tablespoons butter
2 cups finely chopped leeks (white and pale-green parts only), washed well, and thoroughly drained
2 bunches Broccoli Greens, taken off stems and chopped (about 8 cups) 1/2 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 cups vegetable stock
3/4 cup heavy cream
1/3 cup half and half
1 tablespoon white rice flour
Pinch of freshly grated nutmeg
½ cup grated pecorino cheese
Salt and pepper
Instructions
- Preheat oven to 350 °.
- Butter a 8 inch round baking dish.
- Place a large sauté pan over medium heat and add the butter.
- When butter is melted, add leeks and salt. Cook, stirring occasionally until the leeks have softened.
- Add the Broccoli Greens with the vegetable stock and cook, stirring occasionally until the Broccoli Greens has wilted, about 8-10 minutes.
- In a small mixing bowl combine the cream, half and half and the rice flour.
- Whisk until smooth. Pour into the Broccoli Greens mixture and stir while cooking for about two minutes, or until the mixture has thickened.
- Transfer mixture into the prepared baking dish. Top with pecorino cheese.
- Place in the oven uncovered for about 15 minutes, until the cheese is browned.