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.
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Two-Cheese Collard Green Gratin
Servings: 6
Time: 20 minutes active; about one hour total
Price: ~$6.95 total; ~$1.15 per serving
Nutrition (per serving):
Calories: 206
Protein: 13.1g
Fat: 11.1g
Saturated Fat: 4g
Carbohydrates: 15.5g
Fiber: 5.4g
Sodium: 353.1mg
Cholesterol: 120.4mg
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
1/3 cup plain breadcrumbs
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.
3 comments:
This looks like something my mom would like. from Tori.
Fixed this for dinner last night using a mix of collard greens and kale. It was delicious! And so easy to make. The fresh greens were very welcome in the depths of winter here in NY. What I might do differently next time is to switch the amounts of cheese and use more parm and less gruyere, because we have perhaps excessive fondness for cheesiness.
And then we watched Julie and Julia! Quite an evening.
Made this tonight (mild variation for health nuts: used 0% cottage cheese and skim milk for a high-protein, low-cal version). Delicious!!!!
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