Creamed Leek Greens
Course: SidesServings
4
servings3.5
CupsTotal time
1
hour10
minutes
Like creamed spinach, Creamed Leek Greens are endlessly versatile: delicious as a side dish or stretched with a little pasta water and paired with peas over orecchiette; swirled into a frittata with ricotta cheese; or chilled and spread on crackers. I use ground coriander instead of the more expected nutmeg.
Ingredients
1½ cups heavy cream
½ cup sour cream
2 recipes (4 cups) Blanched Leek Greens, well drained
¾ cup freshly grated Parmesan cheese
1 to 1½ teaspoons freshly ground white pepper
1 teaspoon ground coriander
1¾ teaspoons coarse kosher salt
Directions
- Whisk the cream and sour cream together in a small, heavy-bottomed saucepan. Bring just to a boil over high heat, then turn the heat down to medium and maintain a brisk simmer, stirring frequently to make sure the cream doesn’t scorch. Reduce to 1⅓ cups. This could take up to 30 minutes, depending on the width of your saucepan.
- Meanwhile, place the greens in a food processor. Pulse until they resemble torn herb leaves; do not puree. You’ll have about 3 cups. Scrape the greens into a large bowl.
- When the cream has reduced, add the cheese, pepper to taste, the coriander, and salt. Pour on top of the chopped greens and mix well. Taste for salt. Serve warm or at room temperature; the creamed greens will thicken as they cool.
- Store any leftovers in the refrigerator for up to 3 days. The mixture will stiffen when chilled. Use straight out of the refrigerator as a spread on a bagel or toast, or let sit at room temperature for at least 30 minutes to soften.