Monday, October 22, 2012

Monday Recipe: Gratin of Greens via

     I'm going to stick with Thanksgiving-related recipes right through the holiday. Today's selection is another well-received side dish. Gratin of Greens. It's not a terribly difficult dish to cook. The only substitution I made was to replace the chard with leeks. For whatever reason, chard just tastes dirty to me. I think the leek gives a nice flavor. Basically you've just got six pounds of assorted greens. You could fairly easily swap in and out. I imagine kale would work well in this. In any case, it's a nice change from the traditional green bean casserole and is a visually appealing dish as well. Good times!

Gratin of Greens via 
  • 2 pounds spinach, chopped 
  • 3 tablespoons olive oil, divided 
  • 2 pounds Swiss chard, chopped (Leeks can be substituted)
  • 2 pounds zucchini, diced 
  • 1/2 teaspoon salt 
  • 1 cup hot cooked rice 
  • 3 garlic cloves, chopped 
  • 6 eggs, well beaten 
  • ¼ cup fine bread crumbs 
  • ¼ cup finely grated Parmigiano Reggiano cheese

    1. Preheat oven to 350F.
    2. Wash and dry spinach. Heat a large sauté pan over medium-high heat. Add 1 tablespoon oil. When hot, add spinach and cook just until wilted. Remove spinach from pan. Cook the chard in 1 tablespoon oil until just wilted. Remove from pan. Heat remaining 1 tablespoon oil; add zucchini and cook until just tender.
    3. Stir cooked vegetables together with salt, rice and garlic. Transfer to a well-oiled heavy baking dish. Bake 20 minutes.

    4. Remove pan from oven and stir in eggs. Sprinkle with bread crumbs and cheese. Return to oven and cook about 15 minutes, until eggs are just set. Serves 8.

    Nutritional Information
    Per serving: 220 calories, 11g fat, 160mg chol., 13g prot., 21g carbs., 6g fiber, 610mg sodium.

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