Kale Cauliflower Casserole

INGREDIENTS
1    small head cauliflower, cut to florets
1    tablespoon olive oil
1    medium leek, sliced lengthwise, sliced small crosswise
2    tablespoons butter, divided
1    bunch Lacinato kale, deveined, roughly chopped*
1    cup whole or 2% milk
2    tablespoons sour cream
½   cup grated white cheese
¼   teaspoon ground nutmeg

METHOD

Grease the sides and bottom of a 3 quart baking dish. Steam the cauliflower until crisp-tender, about 6 to 7 minutes. Also grease an edged baking dish and place the steamed cauliflower on it. Broil on high until the cauliflower begins to brown, about 6 to 8 minutes. Remove and set aside. Preheat the oven to 350 and move the oven rack to the middle of the oven.

In a large skillet over medium high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chopped leeks and cook for 5 to 6 minutes until soft... Place into the baking dish. Add 1 tablespoon of butter and half of the chopped kale. Stir and cook until the kale is well wilted and tender. Remove to the baking dish and repeat with the second tablespoon of butter and the remainder of the kale.

In a medium bowl, whisk together the milk, sour cream, cheese and nutmeg. Pour into the baking dish and mix well with the leeks and kale. Add the reserved cauliflower to the baking dish and mix into the other vegetables. Place the casserole into the oven and cook for 25 minutes. Remove to cool slightly before serving.

*NOTE: Can also use spinach or Swiss chard

Based on a recipe from the Food Network by James Deen