It’s creamy without being heavy, packed with greens, and feels like a proper dinner. Beans give you protein and substance, while leeks and spinach bring that early spring lift.
Spring Greens & White Bean Gratin
Print RecipeIngredients
- one tbsp olive oil
- two leeks, sliced
- two garlic cloves, crushed
- one tin cannellini beans, drained and rinsed
- 100 g baby spinach
- 100 ml vegetable stock
- 100 ml crème fraîche or Greek yoghurt
- 40 g grated mature cheddar or parmesan
- Salt and black pepper
- Optional: handful fresh thyme
Instructions
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Heat oven to 190°C (fan 170°C).
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In a large pan, cook leeks in olive oil for eight minutes until soft and sweet.
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Add garlic and cook for one minute.
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Stir in beans and stock. Simmer gently for five minutes.
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Fold through spinach until just wilted.
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Stir in crème fraîche, season well and transfer to a small baking dish.
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Scatter over cheese and bake for 15–20 minutes until golden and bubbling.
Let it sit for five minutes before serving so everything settles.
