Roman Kale and Leek Flan
| 2 | large leeks, white parts only, chopped | 1 | Tbs. butter |
| 3/4 | lb. kale, stems discarded, leaves chopped | 1 | Tbs. olive oil |
| 1 | C. veggie or chicken broth | 3/4 | C. water |
| 1/2 | C. coarsly grated Pecorino Romano cheese | 2/3 | C. heavy cream |
| 1 | large whole egg + 2 large egg yolks | | |
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** Special Equipment: 8 ramekins
Wash leeks well and drain. Cook leeks in butter and oil in
heavy pot over med heat, stirring, about 6 minutes. Stir in
kale and cook, covered about 2 minutes. Add broth and water
and simmer, uncovered about 8 minutes. Puree kale mixture in
batches in blender until very smooth. Pour through a fine mesh
sieve into a bowl, pressing on and discarding solids. Preheat
oven to 325 degrees. Whisk together whole egg, yolks, and kale puree
in a bowl. Pour cream mixture through sieve into kale mixture
and whisk to
combine. Divide among buttered ramekins and bake, uncovered, in
a water bath until set, 30-35 min. (centers will be slightly
wobbly). Transfer to rack with tongs and cool 5 minutes before
serving.
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