Ingredients

The following ingredients have 8 Servings
  • 4 tablespoons unsalted butter
  • 3 leeks (1 1/2 pounds), dark green parts removed, remaining light green parts thinly sliced
  • 2 pounds greens (about 3 bunches chard, kale, collard, mustard or turnip greens), stems removed and leaves coarsely chopped
  • 3/4 cup reduced-fat (2%) milk
  • 1 (6 ounce) log Chèvre Fleurie, rind removed
  • 20 wheat square crackers, crumbled

Instruction

  • Preheat the 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 until just wilted, stirring occasionally, for 8 to 10 minutes. 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 the saucepot and heat just to a simmer.
  • Remove from heat, crumble in goat cheese and whisk until melted.
  • Stir in greens mixture, 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.