Creamed kale and leek gratin

21 Nov 2019
creamed kale and leek gratin

This recipe was developed for us by local chef, food writer, caterer and teacher, Alan Rosenthal. Find out more about him and his recipes on his website or follow him on Instagram.


I just love creamed spinach and other green leaves; the leaves become wonderfully silky and so comforting combined with a creamy sauce. This method does, of course, add a heap of fat to otherwise calorie free leaves. However, befitting of the winter months, this dish will stoke your internal fire needed to get through the colder winter days!

Serves 2



125g kale stripped from its stalks and roughly chopped

125g leeks, finely sliced

25g butter

1 tbsp olive oil

1.5 tbsp plain flour

150ml milk

2 tbsp cream cheese

2 tbsp panko breadcrumbs

20g grated strong cheddar

Salt and black pepper



Boil a pan of salted water and cook the kale for a couple of minutes. Drain. Soak up the remaining water on the leaves as best you can in between a couple of sheets of kitchen towel.


Melt the butter with the oil in a small saucepan. Add the leeks and cook slowly for 15 minutes until softened. Add the flour and stir around to incorporate. Continue to cook for a couple of minutes, stirring frequently.


Remove the pan from the heat and add a little of the milk. Stir well to incorporate it. Once fully incorporated, add the rest of the milk and return to the heat. Stirring frequently allow the sauce to bubble gently. Cook for 5 minutes. Season well with salt and black pepper and a sprinkling of grated fresh nutmeg. Remove from the heat and stir through the cream cheese. Then finally stir through the kale.


Tip the mixture into a small ovenproof baking dish. Top with the panko breadcrumbs and grated cheese and pop under a hot grill for 5-10 minutes or until golden.


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