Add the remaining oil and kale and saute until the leaves are wilted and bright green, 5 to 6 minutes, stirring often. Add the leek and saute until wilted and golden, 3 to 4 minutes, stirring occasionally. In a large, deep skillet over medium-high, heat 1½ tablespoons of the oil. Grease a 2-quart gratin dish with butter.Ģ. Unsalted butter, plus 2 tablespoons softened butter for the toppingĤ tablespoons extra-virgin olive oil, dividedģ ounces leeks, thinly sliced (white and pale green parts only)ġ bunch lacinato kale, trimmed and center ribs removed, leaves thinly sliced (about 7 ounces trimmed)ġ. See other related recipes in British Update.Ĭooking time: 20 minutes, plus baking time for the yams (if not using leftovers) Here, it’s dressed up and modernized: healthy, colorful and not a lot of fat. It’s said to take its name from the sound the ingredients make in the pan while cooking-or the sound it makes in your stomach while eating it. This famous English nursery dish is traditionally made with leftover mashed potatoes and cabbage from a Sunday roast.

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