Name: Lacinato Kale and Leek Flan
Cook time: 30 min
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 2 large leeks (white parts only), chopped; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 3/4 lb cavolo nero or other kale, stems and center ribs discarded and leaves coarsely chopped; 1 cup chicken broth; 3/4 cup water; 2/3 cup heavy cream; 1 1/2 oz coarsely grated Pecorino Romano (1/2 cup); 1 large whole egg; 2 large egg yolks; 8 (3- to 4-oz) ramekins (1/3 to 1/2 cup)

Cavolo Arricciato e Sformato Di Porri

Although cavolo nero (a.k.a. Tuscan kale, lacinato kale, or dinosaur kale) is what Roman cooks would likely use for this flan, the dish works well with other kale varieties, too.

Cooks' note:

• Custards can be made 1 day ahead and chilled, covered. Reheat in a water bath in a 325°F oven until hot, about 15 minutes.

Recipe notes

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