by wssmom
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my 73 recipes »
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wssmom's Notes:
1/2 cup rice flour Ask a question about this ingredient
1/2 teaspoon baking powder Ask a question about this ingredient
healthy pinch baking soda Ask a question about this ingredient
healthy pinch salt Ask a question about this ingredient
healthy pinch xanthan gum Ask a question about this ingredient
1 teaspoon olive oil Ask a question about this ingredient
1 teaspoon butter Ask a question about this ingredient
2 good-sized leeks, white and light green part, cut in half lengthwise and sliced thinly crosswise Ask a question about this ingredient
2 cups chopped collard greens Ask a question about this ingredient
1/4 cup chopped ham, hopefully from a leftover roast Ask a question about this ingredient
1/4 cup shredded Jarlsberg cheese Ask a question about this ingredient
3 eggs Ask a question about this ingredient
2 cups half-and-half or light cream, maybe a little more if needd Ask a question about this ingredient
Stir together dry ingredients, set aside
Ask a question about this stepMelt together the olive oil and butter in a skillet, add leeks and saute over medium-low heat until softened and just turning golden.
Ask a question about this stepRinse the collard greens and shake off excess water, add to the leeks, and cook over medium-low heat until water is evaporated and greens start to soften, about 15 minutes. Drain and place on paper towels to remove any excess moisture.
Ask a question about this stepScatter the collard greens and leeks in an 11-inch tart pan and strew the ham artfully about. Then toss the cheese over it all.
Ask a question about this stepIn a medium bowl, mix together the eggs and half and half. Stir in the flour mix, adding more half and half if it seems a little thick, and pour into the tart pan.
Ask a question about this stepBake at 375 degrees for 35-40 minutes; check and bake an additional 10 minutes or until just a little jiggly and starting to become golden brown on top.
Ask a question about this step
Kristen is the Senior Editor of food52.
