One-Pot Cheesy Leeks and Greens

This has to be the yummiest thing I’ve made all year, and I’m not being hyperbolic! It goes something like this; gorgeous leeks and leafy collards get covered in a cheesy sauce made with sharp Cheddar and French Gruyere. That gets topped with crispy croutons and grated parmesan before being tossed in the oven to bubble and bake. Better yet, it all comes together in one pot, which is very nice for holidays when there’s already lots of washing up to do.

Equipment

Here’s everything you need to make my cheesy leeks and greens at home:

• chef’s knife
• cutting board
• 10″ cast iron skillet or braiser
• cheese grater
• whisk

Get the full ingredients list and instructions below!

One-Pot Cheesy Leeks and Greens

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 8

Ingredients Method

Ingredients

  

• 3 tbsp butter
• ¼ cup flour
• 1 ½ cup whole milk cold
• ¾ cup heavy cream cold
• ⅛ tsp nutmeg
• 2 cups grated Gruyère
• 1 cup grated sharp Cheddar
• 4 cups collard greens thinly sliced
• 2 leeks light green parts, sliced
• 4 slices thick-cut sourdough or rustic loaf, cubed
• ½ cup grated parmesan
• salt I'm using Diamond Crystal Kosher
• cracked of black pepper
• olive oil

Method

 

1. Preheat oven to 350°F. Thinly slice enough collard greens to fill 4 cups. Next, trim and discard the dark green tops and root ends on 2 leeks. Slice the remaining stalks into 1/2-inch rounds. Set aside.
2. In a 10" cast iron skillet, or braiser, melt 3 tbsp butter on medium. Once foaming, whisk in 1/4 cup flour and continue whisking until a paste forms, continue cooking until it goes from pale white to slightly golden, about 2 minutes. It should smell like toasted bread!
3. Combine 1 1/2 cup cold milk and 3/4 cup cream, then gradually whisk into the skillet until smooth and no clumps remain. Bring to a gentle simmer and cook until thickened, about 2 minutes. Season with 1 tsp salt, a few cracks of black pepper and 1/4 tsp nutmeg.
4. Combine 2 cups Gruyere and 1 cup cheddar in a small bowl. Add half the cheese and whisk until smooth. Add remaining cheese and continue whisking until melted and smooth once more. Cut the heat and stir in sliced collard greens until well-incorporated, then spread out into an even layer on the bottom of the pan. Place the leek rounds into the collard mixture, round-side up, in a spiral pattern. Top with ½ tsp salt and drizzle with oil. Cover with cubed sourdough and sprinkle with 1/2 cup grated parmesan.
5. Transfer to oven and bake for 35-40 minutes, or until the top is golden brown and the sauce is bubbling around the edges. If your bread isn’t golden after 40 minutes, broil until crispy, about 2 minutes.