As we prepare for family and discussions of religious, political, and intellectual freedom, my family celebrates the year marker of a different kind of freedom. Freedom from the Year That Was, moving past a dark time and into the spring. My son returns to school, the crocuses bloom in the yard, the weather goes from 80 degrees to 20 and back again, and the light is brighter, new. We wish for freedom for all people.
This is made with matzo meal for Passover, but if you are not celebrating that holiday, feel free to use regular flour for the roux and Panko breadcrumbs for the topping.
3 tbsp olive oil
3-4 heads baby bok choy, sliced
3 leeks, sliced
3 - 4 cups baby kale
1 large onion, chopped
2 cloves garlic, minced
salt and pepper to taste
4 tbsp butter
4 tbsp matzo flour
3/4 cup milk
1/2 cup vegetable stock
1 cup shredded gruyere cheese
1/2 cup shredded compte or cheddar
3/4 cup whole wheat matzo meal mixed with 1 tbsp olive oil
Heat olive oil in skillet. Add vegetables, salt, and pepper. Cook until onions are just translucent. In separate small pot, melt butter, add matzo flour and whisk, making a roux. Bit by bit, add the milk and stock and cook until a bit thicker (3 or so minutes). Add mixture to vegetables and stir well. Add in cheese and mix. Spray 9x13 baking dish and spread mixture inside. Top with matzo meal. Bake at 400 for 20-25 minutes until bubbly and browning.