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Braised Leeks with White Beans & Herbed Ricotta Recipe

Name: Braised Leeks with White Beans & Herbed Ricotta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 Tbsp Olive Oil; 350 g Leeks; 3 Garlic Cloves; 1 Tsp Coriander Seeds; 1 Tsp Dried Thyme; 100 g Kale; 1 x (400 g) Can of White Beans; 100 g Ricotta Cheese; 1/2 Lemon; 1 Tbsp Honey; 1 Tbsp Red Pepper Flakes; Salt to taste; Black Pepper to taste

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This dish is a warm, comforting mix of soft leeks, creamy beans, and rich herbed ricotta cheese. It's a little bit like a hug in a bowl. We cook leeks and mix them with beans. Then we add cheese and bake it until it's golden.

Ingredients

2 Tbsp Olive Oil

350 g Leeks

3 Garlic Cloves

1 Tsp Coriander Seeds

1 Tsp Dried Thyme

100 g Kale

1 x (400 g) Can of White Beans

100 g Ricotta Cheese

1/2 Lemon

1 Tbsp Honey

1 Tbsp Red Pepper Flakes

Salt to taste

Black Pepper to taste

Method

Preheat your oven to 200°C (390°F).

Heat the olive oil in a large ovenproof skillet over medium heat.

Slice the leeks into half moons about 1cm thick and mince the garlic.

Add the leeks, garlic, coriander seeds, and thyme to the skillet. Season with salt and pepper, and cook for about 10 minutes, until the leeks are tender.

While the leeks are cooking, remove the stems from the kale and roughly chop the leaves.

Rinse and drain the white beans, then add them to the skillet with the leeks.

Add the kale to the skillet and cook until it starts to wilt, about 3 minutes.

In a small bowl, mix the ricotta cheese with the zest of half a lemon, honey, and red pepper flakes.

Dollop the herbed ricotta mixture over the leeks and beans.

Transfer the skillet to the oven and bake for 15 minutes, or until the ricotta is slightly golden and the beans are bubbling.

Squeeze the lemon juice over the dish before serving.

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