Rustic leek gratin with coconut milk

Some recipes ask almost nothing of you, and that is exactly their gift. You chop leeks, stir everything in one bowl, pour it into a dish, and let the oven do the rest. 5 ingredients, one bowl, no technique to master.

What looks like a humble side is doing quiet work. Leeks are a source of prebiotic fiber, the kind that feeds a healthier gut community, supporting an immune system that has been running hot. The full-fat coconut milk stands in for the dairy cream of a classic gratin and carries the sage and oregano, so you get the comfort of something creamy, built entirely from real ingredients.

These are real vegetables, grown in the ground, turned tender and rich with almost no effort. Make it beautiful, spoon it into a dish where the golden edges show, and put it on the table where everyone can reach it. This is the kind of side a whole family eats, and sharing it is part of what makes good food feel less like a solitary project.

Ingredients

• 1 pound leeks, chopped
• one 13.5 ounce can full-fat coconut milk
• 1 teaspoon dried sage
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Method

Heat the oven to 400 F. Put the chopped leeks, coconut milk, sage, oregano, and salt in a bowl and stir until everything is combined and the leeks are coated.

Pour the mixture into a 6x9 baking dish and bake 40 to 45 minutes, stirring occasionally, until the leeks are tender and the coconut milk has thickened around them.

Keeps up to 4 days refrigerated and reheats well, so it is worth making for batch cooking.

*Adapted from asquirrelinthekitchen.com*