Creamed Leeks and Yukina Savoy
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) yukina savoy, 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 yukina savoy to the pan & stir until wilted & the cream has
reduced some. Once the yukina savoy has wilted spread it 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.