Chard, Leek & Spinach Gratin

Finally a break in the snow and a beautiful blue bird day.There is more snow on the way so I wanted to take advantage of the sunny day. After making snow angels on the golf course and playing catch with the pup I decided to spend the rest of the day in the kitchen doing what I love most, cooking! 

 I had a few goodies left over from last weeks CSA basket so I searched the web for spinach and chard combos and saw a few different gratin recipes. So that was what I decided to do. It was super quick, easy and yummy! If you're vegan just use almond milk instead of the cream. 

Ingredients

• 1/2 cup leeks, sliced
• 2 garlic cloves, diced
• 1 tbs coconut oil
• 4 cups spinach, chopped
• 4-5 large chard leaves, stems removed and chopped
• 2 cups cooked brown Basmati rice
• 3 oz muenster cheese, shredded
• 3 tbs heavy cream (vegan? use almond milk)
• S&P and garlic powder
• 1/4 cup Panko bread crumbs
• 1 tbs garlic Parmesan (optional)

Saute the garlic and leeks the coconut oil for 3-5 minutes. Add the chard and spinach, cover and let is steam for another 3-5 minutes until spinach and chard wilt. Once the spinach and chard are ready add in the rice, cream, cheeseS&P and garlic powder. Mix well and place into a baking dish. Top with bread crumbs, garlic parmesan and a drizzle of oil. Bake at 400 for 15-20 minutes.