1 c sliced leeks, white & light green parts only, well washed
1/2 T butter
salt
pepper
1/3 c heavy cream
1 bunch (about 2 c packed) dark leafy greens (yukina savoy, swiss chard, etc.), stems removed & washed
Parmesan cheese
Preheat the oven to 400 F. Melt the butter over medium heat in a large oven-safe sauté pan. Add the leeks & season them with salt & pepper. Cook the leeks until just tender. Pour in the cream & bring to a simmer. Add the greens to the pan & stir until wilted & the cream has reduced some. Once the greens are wilted spread them out to cover the bottom of the pan. Grate Parmesan cheese over the top. Place in the oven & allow to bake until the cheese is melted, about 3 - 5 minutes.
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