Leek & Black Magic Kale Gratin

Leek & Black Magic Kale Gratin

Perfect alongside roast chicken, sausages, or as the star of a vegetarian supper with crusty bread and a green salad.

3 medium leeks, trimmed and sliced into half-moons
200g Black Magic kale, stems removed, leaves roughly chopped
40g butter
40g plain flour
500ml whole milk (warmed)
100g mature cheddar or gruyère, grated (plus extra for topping)
2 tsp Dijon mustard (optional)
A handful of fresh purple sage leaves
50g breadcrumbs
Olive oil, for drizzling
Salt & black pepper

Preheat the oven to 190°C (170°C fan). In a frying pan, melt a little butter and gently sauté the leeks until soft and sweet (about 10 minutes). Add the kale and cook until just wilted. Season lightly. In a saucepan, melt the butter. Stir in the flour to form a roux and cook for 1–2 minutes. Gradually whisk in the warm milk until smooth and thickened. Stir in the mustard (if using) and most of the cheese. Season to taste. Combine the leeks and kale with the cheese sauce and tip into a baking dish. Toss the breadcrumbs with the extra cheese and torn sage leaves. Scatter over the top and drizzle with a little olive oil. Bake for 25–30 minutes, until bubbling and golden on top.