Matt decided to treat us to some really good steaks this week & had our butcher cut us two beautiful beef tenderloin steaks. He treated them very simply with just a little salt, pepper & olive oil & then wrapped them in some good bacon before grilling them to a medium-rare perfection.
I was my job to prepare an appropriate side dish. I decided to do a take on the creamed spinach you often see on the menu at steak houses, only I would cream the leaks & yukina savoy we got in our last CSA box. If you don't have yukina savoy you can use any other dark leafy green. I personally had never heard of it before receiving it from the farm now I wish I could get it all the time. Its a lot like spinach but it doesn't have the bitterness that spinach sometimes does.
Creamed Leeks & Greens
inspired by the Harmony Valley Farm newsletter
1 c sliced leeks, white & light green parts only, well washed
1/2 T butter
1/3 c heavy cream
1 bunch (about 2 c packed) dark leafy greens (spinach, swiss chard, yukina savoy, etc), stems removed & washed
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 greens to the pan & stir until wilted & the cream has reduced some. Once the greens are wilted spread them 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.
What a way to make a Monday night special! The steaks were so tender it was unbelievable, they needed no sauce, no marinate, not even a compound butter. The leeks & greens were creamy & flavorful. We really love the flavor the leeks added to the sautéd greens.