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Creamed kale and leeks recipe

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Every roast needs an indulgent side dish and these creamed leeks with the addition of earthy kale, make a nice change to the usual cauliflower cheese. It can be made ahead of time and stored in the fridge or even frozen. See method

Serves 8 as a side
Takes 45 mins
142 calories / serving
Freezable
Gluten-free

Ingredients

180g pack curly kale, woody stems removed
1 tbsp olive oil
2 large leeks, trimmed and thinly sliced
150ml double cream
2 tbsp 50% less fat crème fraîche
1 large garlic clove, crushed
½ tsp ground nutmeg
1 lemon, zested
20g Gruyère, grated

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
590kj
142kcal 7%
Fat
13g 18%
Saturates
7g 34%
Sugars
3g 3%
Salt
0.1g 1%

of the reference intake
Carbohydrate 3.6g Protein 2.7g Fibre 2.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Boil the kale for 2 mins until bright green and softened. Drain well.
Heat the oil over a medium heat. Add the leeks and cook for 10-12 mins, stirring occasionally, until softened. Add the wilted kale and cook for 2 mins until any liquid evaporates. Spoon into an ovenproof dish, roughly 18 x 22 x 5cm deep.
Whisk the cream, crème fraîche, garlic, nutmeg, lemon zest and a generous grind of black pepper together until smooth. Fold through the leeks and kale, then sprinkle over the cheese. Bake for 20-25 mins until golden and bubbling.

Tip: Assemble the creamed leeks and kale up to 2 days in advance; store covered in the fridge. Bake according to the recipe.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Side dish recipes