Spring is officially here and the local seasonal produce that is available is slowly transitioning away from the winter staples that we have enjoyed for the last few months.

One of the things I love to find at local farmers markets at this time of year is the fresh tender stalks of young kale, or collards or purple sprouting broccoli.

They are versatile, quick to cook and invariably delicious.

I particularly like to pair them with cheese; they are great dipped into a cheesy sauce but the collard florets I recently picked up made a great gratin.

Lightly steamed and then baked with a creamy cheddar sauce it was a satisfying dish to herald the dawn of spring.

Collard Floret Gratin

1 small bunch of young collard green florets (about 4oz)

2 tbsp unsalted butter

2 tbsp all purpose flour

1 cup milk

5oz mature cheddar, grated

0.25 cup grated parmesan cheese

Preheat the oven to 400F.

Bring water to a boil in a steamer (if you don’t have one just put a colander above a pan of boiling water)

Rinse the florets and then steam for until tender (about 5 minutes). Drain thoroughly.

Melt the butter in a saucepan over medium heat then stir in the flour. Reduce the heat to low and cook for 2-3 minutes, stirring often. Add the milk and stir thoroughly to disperse any lumps. Cook over low heat, stirring regularly, until the sauce begins to thicken (5-10 minutes).

Add the grated cheddar and cook gently for 10 minutes, stirring often, until you have a thick, smooth cheese sauce. Taste and season if necessary with salt and freshly ground black pepper.

Arrange the collard florets in a oven proof dish, and then pour over the cheese sauce. Sprinkle the grated parmesan on top, then place in the oven and cook for around 20 minutes until golden on top.