Three-Greens Gratin
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2generous bunches Swiss chard (about 2 to 2¼ pounds), stemmed and washed in 2 changes of water
- Salt
- 1pound beet greens or spinach, stemmed and washed in 2 changes of water
- 3tablespoons extra virgin olive oil, plus additional for oiling baking dish
- 1onion, chopped
- ½pound leeks (1 large or 2 smaller), white and light green parts only, cleaned and chopped
- 3garlic cloves, minced
- 1teaspoon chopped fresh thyme leaves
- 1pound cabbage (½ medium), cored and chopped
- 4eggs
- 1cup cooked rice or farro
- Nutmeg
- Freshly ground pepper
- 2ounces Gruyère, grated (½ cup)
- 1ounce Parmesan, grated (¼ cup)
- ¼cup breadcrumbs (optional)
Nutritional analysis per serving (6 servings)
350 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 10 grams dietary fiber; 8 grams sugars; 17 grams protein; 1073 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.
- Step 2
Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).
- Step 3
Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
- Step 4
Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
- Step 5
Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.
- Step 6
Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
- Advance preparation: The blanched greens will keep for 3 or 4 days in the refrigerator. The filling can be made through Step 4 a day or 2 ahead. The gratin will keep in the refrigerator for 3 or 4 days and can be frozen.
Private Notes
Comments
I sliced up the chard ribs and sauteed them with diced apples, lemon juice and basil. It provided a sweet, crisp counterpoint to the gooey gratin.
I skipped the blanching and just sauteed chopped greens (kale, beet, chard and cabbage) with the onions and leeks. That cut the time on this dish down a lot.
Easy to make and great base recipe for variations. I used radish greens, spinach, and finely chopped bok choy, since I had it on hand. I also added parsley and rosemary, as suggested, to the seasonings and substituted a sharp white cheddar for the gruyere. Loved the heft from the eggs and rice and the crispy edges from the cheese, olive oil, and breadcrumbs... will definitely make again, experimenting with different combinations of greens.
This was excellent, enough that my picky husband who doesn't like greens of any kind asked for more. I didn't have enough chard leaves so I used the ribs as well-added them to the cabbage (as others also did). Used suggestion to bake in my Dutch oven-turned out perfect. Used lots more panko than called for (likely b/c surface area of top was larger, in the Dutch oven). Didn't have gruyere so subbed in cheddar and the last of some feta. This was a great way to use up greens!
Incredibly delicious, can’t wait to make again! Surprisingly sturdy texture, loved the heft of the cabbage. Farro offered flecks of nutty goodness throughout. Our gruyere was bland (store pickins were slim) so added a spoonful of Dijon mustard for a little extra life. Blanched sliced chard stems for 2 min before adding leaves, doubled cheese, used panko dotted with butter on top instead of fresh bread crumbs and salted each addition throughout prep process. Agree with other commenters - great base recipe to play with to your preferences and imagination!
@AJF tagging on to my original comment to share that, while pretty good as leftovers, this dish truly shines Day One
Great dish. A teen even ate it at Christmas dinner. My kind of breakfast, too. Instead of blanching, I microwaved bowls of greens (chard, spinach) for a couple of minutes as I washed and roughly chopped them. Put them on a charger to let cool and squeezed out the excess moisture with my hands. Increased the cheeses (Jarlsberg), added an egg and used brown rice. Changes for next time: sauteed mushrooms or mushroom duxelles, soubise, grated super-firm tofu, kale and collards.