6 Servings

Preheat oven to 325°

2 large leeks

1 tablespoon butter

1 tablespoon olive oil

Coarsely chop the leeks, using both the white and green parts. In a large frying pan, sauté the leeks in the butter and olive oil over medium heat about 5 minutes, until they are soft.

¾ pound of kale, coarsely chopped

Stir in the kale and cook about 2 minutes more or until it is also soft. Purée the mixture in a blender or food processor and pour into a large mixing bowl.

3 eggs

1 cup vegetable or chicken broth (See pages 224 and 225)

Optional: 1½ ounces Parmesan or pecorino cheese

Whisk the eggs into the broth. Add the egg mixture and optional cheese to the bowl with the processed kale.

2/3 cup cream

In the same sauté pan that was used for the kale and leeks, bring the cream to a simmer. Pour the cream into the kale, leek and egg mixture slowly, whisking constantly as you do so.

Salt and pepper to taste

Add salt and pepper, then pour the mixture into 6 buttered ramekins or custard cups. Place them into a metal pan with hot water half way up the sides of the cups. Bake in pre-heated oven 30 to 35 minutes. To test to see if done, insert the tip of a knife into the center of one custard. The knife should come out clean.

When the ramekins are cool enough to handle, run a knife around the inside of each cup and turn the flan out onto individual plates. Serve with bread, crostini or bruschetta.

Patricia Cambianica

La Trattoria