Creamed Leeks and Winter Greens
Makes 8 to 10 servings
6 tablespoons butter, divided
¼ cup minced shallot
2 tablespoons all-purpose flour
2 cups whole milk
1 bay leaf
1 pound leeks, greens removed, chopped
1 cup chopped onion
2 cloves garlic, minced
2 pounds mixed winter greens such as collards, mustard greens, and kale, stems removed and chopped
1 cup heavy cream
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. In a medium saucepan, melt 2 tablespoons butter over medium heat. Add shallot and flour; cook, stirring frequently, for 2 minutes. Whisk in milk; add bay leaf. Bring to a simmer; whisk mixture until no lumps remain and milk thickens. Set aside.
2. In a large Dutch oven, melt remaining butter over medium-high heat. Add leeks, onion, and garlic; cook until softened, about 4 minutes. Stir in greens one handful at a time, letting wilt before each new addition. Stir in milk sauce and heavy cream; cover and simmer until greens are tender and coated in sauce, about
10 minutes. Stir in salt and pepper.
These leeks and winter greens bring a harvest flavor to the table during the colder months.
