Creamed kale and leeks recipe
Created by The Tesco Recipes team
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
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Shop ingredientsEach serving contains
- Energy
- 590kJ 142.0kcal
- Fat
- 13g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.6gProtein 2.7gFibre 2.1g
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Sign in to shopMethod
- 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.
- See more Side dish recipes
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.
