1 small head cauliflower, cut to florets
2 tablespoons olive oil, divided
1 medium leek, sliced in half lengthwise, sliced small crosswise
4 tablespoons butter, divided
1 bunch Lacinato kale, de-veined, roughly chopped
1 cup whole or 2% milk
½ cup sour cream
¼ cup grated Parmesan cheese
1/8 teaspoon ground cloves
METHOD
Grease
the sides and bottom of a 3 quart baking dish. Steam the cauliflower until
crisp-tender, about 6 to 7 minutes. Oil an edged baking dish with 1 tablespoon
of olive oil, place the steamed cauliflower on the baking dish and 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 and
beginning to brown. 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. 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 cloves. 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. Add the
remaining butter as slices on the top of the casserole and place into the oven.
Cook for 30 minutes and remove to cool slightly before serving.
Based
on a recipe from the Food Network by James Deen
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