Greens & Goat Cheese Gratin

My wife loves greens, and my daughter can’t eat cow’s milk dairy, so this sounds like something I will make soon! From the always great recipe collection at Whole Foods:

Serves 8

The slight tang and creaminess of goat cheese brings richness to this baked gratin of wilted greens (go local if available!) and leeks for a satisfying, ultra-tasty side dish using all organic ingredients.


4 teaspoons organic butter
3 organic leeks (1 1/2 pounds), dark green parts removed, remaining light green parts thinly sliced
2 pounds organic greens (about 3 bunches chard, kale, collard, mustard or turnip greens), stems removed and leaves coarsely chopped
3/4 cup organic 2% reduced-fat milk (I will sub in soy or almond milk if making this for my daughter)
1 (6 ounce) log Organic Chèvre Fleurie, rind removed
20 365 Everyday Value® Organic Wheat Square Crackers, crumbled


Preheat oven to 425°F. In a large saucepot, melt butter over medium heat. Add leeks and cook until softened, about 6 minutes. Stir in greens, cover and cook 8 to 10 minutes or until just wilted, stirring occasionally. Cook greens in batches if your pot doesn’t hold them all at once. Transfer greens mixture to a bowl and set aside. Add milk to saucepot and heat just to a simmer. Remove from heat, crumble in goat cheese and whisk until melted. Stir in greens mixture until combined, then transfer to a shallow 3-quart baking dish. Bake 10 minutes, then top with cracker crumbs and continue baking until crumbs are toasted and greens are heated through, about 10 minutes longer.


Per serving: 210 calories (70 from fat), 8g total fat, 4.5g saturated fat, 15mg cholesterol, 180mg sodium, 29g total carbohydrate (4g dietary fiber, 5g sugar), 10g protein


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