Recipe of the Week: A Big Green Cobbler with Leeks, Gruyere, and Split Peas

So this week it seemed like we needed a recipe with a long, fun name. I came across this recipe and fell in love with it immediately. Five different green veggies, a bunch of gooey, creamy cheese, and biscuits all in a single cobbler-like dish? So what else would you call it but A Big Green Cobbler with Leeks, Gruyere, and Split Peas from And it's this week's awesome Recipe of the Week.

The recipe is pretty flexible and allows for changes - like swapping out other greens for the spinach, adding more green veggies (if you think of any), or leaving the leeks for another allium family ingredient like chives. I have to admit, there's so many good things already in this recipe I had a hard time thinking of too many changes to make. 

Give this recipe about an hour or so - the "green" filling about 15-20 minutes, the biscuits about 5-10 minutes, and then assembly and baking maybe 30 minutes or so.

How does it go? Start with the "green" part. The leeks and zucchini (and a little S&P) are cooked in a large pot for 7-10 minutes. The scallion whites and garlic go in and get cooked for a minute. Then you stir in  the flour and cook for another minute. Then you add half the broth and cook until thickened. Then do the same with the second half. Then add the cream and spinach and cook until the spinach wilts. Then add the cheese, the split peas, and almost all the scallion greens (hold back a handful). Reduce the heat to low and let it simmer while you turn your attention to the biscuits.

Now it's buttery biscuit time (yes, it takes 14 tablespoons of butter!). You whisk together the flours, baking powder, and salt. You drop in the butter and mix it all together using a food processor, pastry cutter, or your hands. It will look a little like oatmeal at this point. You fold in the the last handful of scallion greens and mix in the buttermilk to make a dough. Spread it out on a floured work surface, get it down to about 1/2 inch thickness, and cut it into rounds.

To put it all together, put the green mixture into an oven-safe dish (casserole, Dutch oven, cast iron pan, etc.). Place the biscuits on top and brush with a beaten egg. Then sprinkle on a little more black pepper. Put it into a 425ºF oven for about 25 minutes (until the biscuits turn golden brown). Now all you have to do is enjoy it!

Add this recipe to your list. It's relatively easy, but brings together so many great flavors and textures. I really think you'll enjoy it!

A word about the website. Molly Yeh is certainly a creative, eclectic person. With roots in Brooklyn, a Chinese (dad) and Jewish (mom) lineage, a percussion degree from Julliard, and a career that currently crosses food and music, she has recently moved to a midwest farm where her husband is a 5th generation farmer. What a great and interesting story-in-progress! Molly shares great recipes and fun stories about life on the range. Speaking of which, she has a cookbook too, named "Molly on the Range". All in all it's a fun, informative site you'll be bookmarking so you can check back in on a regular basis. Trust me!

I sure hope you loved this recipe! If you want to check out ALL of my Recipes of the Week, just click on the "Recipe" category to the right or just click here:

And be sure to visit the great blogs I mention. You'll be happy you did!