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Epicurious

Spring Greens and Leek Gratin

By David Tamarkin

4.9

(14)

Spring greens gratin in a black castiron skillet.
Photo by Chelsea Kyle, Food Styling by Simon Andrews

So you want to eat all the seasonal greens but can’t face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we use a combination of arugula and spinach, but you can substitute others, such as dandelion greens or lamb’s quarters.

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