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
Heat oven to 190°C (fan 170°C).
In a large pan, cook leeks in olive oil for eight minutes until soft and sweet.
Add garlic and cook for one minute.
Stir in beans and stock. Simmer gently for five minutes.
Fold through spinach until just wilted.
Stir in crème fraîche, season well and transfer to a small baking dish.
Scatter over cheese and bake for 15–20 minutes until golden and bubbling.
Let it sit for five minutes before serving so everything settles.
