Best Lacinato Kale And Leek Flan Recipes

Leek and Cheese Flan image

Provided by mary winecoff

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

1 pie crust (1/2 package)
2 large leeks, washed and sliced thin
1/2 cup butter
3 large eggs
3 ounces milk
3 ounces sour cream
6 ounces cheddar cheese, grated
1 pinch salt
1 pinch ground nutmeg

Steps:

Ste oven to 400 degrees (Mark6).
Line a 9 inch pie pan (or flan tin) with pie crust.
Saute leeks until soft, season with black pepper and cool.
Whisk together the eggs, milk and sour cream. Add salt and then half the cheese and leeks to this mixture.
Pour into pie pan and sprinkle with rest of cheese. Grate nutmeg over, place on a baking sheet and bake for 30 minutes until brown.

Nutrition Facts : Calories 454.5, Fat 37.9, SaturatedFat 21, Cholesterol 184.9, Sodium 503.1, Carbohydrate 16.5, Fiber 0.8, Sugar 2.4, Protein 12.7

Creamed Lacinato Kale image

Provided by Alex Guarnaschelli

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus additional for drizzling
1 pound fresh lacinato, Tuscan or Red Russian kale, coarsely chopped
Kosher salt
One 10-ounce package frozen chopped spinach, defrosted and squeezed dry
2 cups heavy cream
1 cup finely grated Parmesan
1/2 cup grated Gruyere
1 tablespoon Worcestershire sauce
1/4 teaspoon red chile flakes
1/4 teaspoon ground nutmeg
Zest and juice from 1 small lemon
1 cup panko breadcrumbs, toasted

Steps:

Preheat the oven to 350 degrees F.
Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.

Lacinato Kale and Leek Flan image

Yield Makes 8 servings

Number Of Ingredients 12

2 large leeks (white parts only), chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
3/4 lb cavolo nero or other kale, stems and center ribs discarded and leaves coarsely chopped
1 cup chicken broth
3/4 cup water
2/3 cup heavy cream
1 1/2 oz coarsely grated Pecorino Romano (1/2 cup)
1 large whole egg
2 large egg yolks
Special Equipment
8 (3- to 4-oz) ramekins (1/3 to 1/2 cup)

Steps:

Wash leeks in a bowl of cold water, then lift out and drain well. Cook leeks in butter and oil in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in kale and cook, covered, until slightly wilted, about 2 minutes. Add broth and water and simmer, uncovered, until kale is tender, about 8 minutes.
Purée kale mixture in 2 batches in a blender until very smooth (use caution when blending hot liquids). Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.
Preheat oven to 325°F.
Bring cream and cheese just to a boil, then remove from heat. Steep, covered, 10 minutes.
Whisk together whole egg, yolks, and kale purée in a bowl. Pour cream mixture through fine-mesh sieve into kale mixture and whisk to combine. Divide among buttered ramekins and bake, uncovered, in a water bath until set, 30 to 35 minutes (centers will still be slightly wobbly).
Transfer ramekins with tongs to a rack and cool 5 minutes. If desired, invert custards onto plates by first running a thin sharp knife around edge of each ramekin.