I did this dish in my Davis Food Coop cooking class yesterday. The class, Healthy Winter Cooking In-Season, was the most well attended class I've had with the Coop to date - 10 class members! We used beets, spinach, carrots and oranges in a variety of dishes from soup and bread to casseroles and side dishes. I developed this particular recipe after receiving LOTS of greens (collards, kale, chard) from a local CSA I used to belong to. I'm a vegetarian so I couldn't throw a ham hock in with them for Southern-style greens, so what to do? I didn't know any other recipes with greens until this one! It's pretty simple to make, uses a pound and a half of healthy greens, and gets you hooked with a modest amount of super-flavorful cheeses and a touch of nutmeg. And you could substitute beet greens, kale (that's what we actually used in the class yesterday), spinach, chard - really any type of green.
Two-Cheese Collard Green Gratin
Time: 20 minutes active; about one hour total
Price: ~$6.95 total; ~$1.15 per serving
Nutrition (per serving):
Saturated Fat: 4g
1/4 tsp salt
1 1/2 lbs collard greens (I used 1lb collards; 1/2lb spinach), washed well, dried and coarsely chopped
1 Tbsp olive oil
3 garlic cloves, minced
1 small onion, chopped
3 large eggs
1 1/2 cups soy milk
2 oz gruyere cheese, grated
1 oz parmesan cheese, grated
1/4 tsp nutmeg and black pepper, each
1. Preheat oven to 350 degrees.
2. Heat large pot of water to boiling. Add salt and greens and cook 2 minutes. Drain and let cool. Squeeze greens to remove as much liquid as possible.
3. Heat oil in a small skillet over medium heat. Add minced garlic and onion and cook until soft, but not browned, about 2-3 minutes. Add greens and stir to incorporate. Remove from heat.
4. Whisk eggs and soy milk in a large bowl. Add 2/3 of mixed cheeses, nutmeg and black pepper and then pour into greens mixture. Stir to incorporate well.
5. Pour into a 2Q baking dish coated with cooking spray. Sprinkle breadcrumbs and remaining cheeses. Bake for 30 minutes until custard is set. Let cool 10 minutes before serving.