Name: Panade of Leeks and Mixed Greens with Cantal Cheese
Yield: Serves 8
Cuisine: France
Ingredients: ¼ cup extra virgin olive oil; 1 red onion, chopped; Salt; 1 - pound loaf of stale chewy bread with crust; 1½ pounds mixed leafy greens (sorrel, chard, parsley leaves, arugula, spinach, and watercress), deribbed and shredded (about 10 cups); Juice of ½ lemon; freshly ground pepper; Grated nutmeg; ½ pound Cantal or Gruyère cheese; 3 cups whole milk, heated to simmering; 3 large leeks (white and light green parts only), chopped; 5 green garlic shoots or 8 to 10 garlic cloves, sliced

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

About

Here’s a delicious winter soup, French in origin, thick enough to hold a fork straight up. Onions, greens, soaked bread layered with milk, stewed leeks, and cheese are all slowly baked in a wide, glazed earthenware dish until they bind. The mixed leafy greens and cheese give this dish a great look, bubbling and golden brown on top. The choice of bread is crucial here. Pick a good chewy bread with a soft crust. Slow cooking will make it silky and soft. Pass a peppermill.