The slight tang and creaminess of goat cheese brings richness to this baked gratin of wilted greens (go local if available!) and leeks for a satisfying, ultra-tasty side dish using all organic ingredients.

Serves 8

• 4 teaspoons organic butter
• 3 organic leeks [1 1/2 lbs.], dark green parts removed, light green parts thinly sliced
• 2 pounds organic greens [about 3 bunches chard, kale, collard, mustard or turnip greens], stems removed and leaves coarsely chopped
• 3/4 cups organic 2% reduced-fat milk
• 1 6 oz. log Organic Chèvre Fleurie, rind removed
• 20 365 Everyday Value® Organic Wheat Square Crackers, crumbled

1. Preheat oven to 425°F.
2. In a large saucepot, melt butter over medium heat. Add leeks and cook until softened, about 6 minutes. Stir in greens, cover and cook 8 to 10 minutes or until just wilted, stirring occasionally. Cook greens in batches if your pot doesn't hold them all at once. Transfer greens mixture to a bowl and set aside. Add milk to saucepot and heat just to a simmer.
3. Remove from heat, crumble in goat cheese and whisk until melted. Stir in greens mixture until combined, then transfer to a shallow 3-quart baking dish.
4. Bake 10 minutes, then top with cracker crumbs and continue baking until crumbs are toasted and greens are heated through, about 10 minutes longer.