Creamy Kale & Leeks with Pistachios

Name: Creamy Kale & Leeks with Pistachios
Yield: Serves 4
Ingredients: 2 lb Tuscan (lacinato) kale, stems and ribs removed and leaves chopped or sliced into ribbons; Freshly grated nutmeg, for seasoning; Grated Parmesan cheese, for garnish; 1–2 tablespoons extra-virgin olive oil; 2–4 medium leeks, depending on size, white part only, sliced; 4 tablespoons butter; Kosher salt and freshly ground black pepper; 1 sweet onion, julienned or diced; 1–2 cloves garlic, thinly sliced; Torn or chopped fresh flat-leaf parsley and/or thyme leaves, for garnish; Toasted bread crumbs for garnish; 1 cup heavy cream; 1 teaspoon Dijon mustard; Grated zest and juice of 1 lemon; Pinch of red chile flakes (optional); ¾ cup unsalted pistachios, toasted and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

As proven true with the classic creamed spinach, the healthiest of greens can become the most indulgent dish when paired with silky cream and aromatics. Dial up the amount of cream and toss it all with chewy pasta, a knob of butter, and loads of freshly grated Parm on a chilly winter night.

Ingredients

4 tablespoons butter
1–2 tablespoons extra-virgin olive oil
2–4 m

Dinner
Winter
Vegetarian

Method

Place a pan large enough to accommodate all the kale over medium heat. Add the butter, oil, leeks, onion, garlic, a few generous pinches of salt, and the chile flakes (if using) and sweat the vegetables, stirring occasionally, until the onion and leeks are translucent, 5–7 minutes. Add the cream, mustard, a bit of the lemon zest, and a dusting of nutmeg, stir well, and bring to the gentlest of