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leek, chard and corn flatbread

leek, chard and corn flatbread Recipe

  • 1 tablespoon vegetable or olive oil
  • 1 tablespoon unsalted butter
  • 3 large leeks (about 1 1/2 pounds)
  • 1 12-ounce bundle chard or about 6 cups (6 ounces) of leaves, cut into 1/2-inch ribbons
  • 1/2 teaspoon table salt
  • Freshly ground black pepper
  • 1 cup fresh corn kernels (cut from 1 to 2 medium ears corn)
  • Cornmeal, for sprinkling baking surface
  • 4-ounce goat cheese log, cold
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