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RECIPE: Kale, Leek & White Bean Gratin

I can imagine this dish being served family style at The Summer Breeze Terrace restaurant. Kale & leeks are in season right now, and I wanted to share this super easy and hearty recipe that goes great as a side to just about anything. My kids like to scoop it onto a nice crusty loaf of bread and drizzle with olive oil for a delicious lunch or late afternoon snack. If you can, hit up your local farmers market to pick up the kale and leeks!

  • Preheat oven to 400

  • Slice and wash 2 leeks; Remove stems from 2 bunches of kale, tear leaves and wash

  • Heat 1 Tbsn olive oil in a dutch oven (optional - add 1 Tbsn of butter)

  • Add leeks and cook until softened; Season with salt and pepper. (optional - add a pinch or more of red pepper flakes)

  • Add the kale leaves and a 1/4 cup of vegetable stock; Saute until kale is wilted

  • Rinse one can of white beans and add to dutch oven; Add another 1/4 cup of vegetable stock

  • Stir and adjust seasoning (optional - add a pinch of dried thyme)

  • Sprinkle 1/4+ cup of freshly grated Parmesan over the bean mixture

  • Cover and cook at 400 degrees for 10-15 minutes


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