155
90.8203125
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.
156
103.59375
156
103.59375
156
126.90234375
156
122.33203125
156
117
156
103.59375
156
94.1484375
156
113.34375
156
80.28515625
Two-Cheese Collard Green Gratin
January 24, 2010
30 min or less active, 60 min or less total, side, winter
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.Information
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: 4g
Saturated fat: 4g
Carbohydrates: 15.5g
Fiber: 5.4g
Sodium: 353.1mg
Cholesterol: 120.4mg
High In:
Good Source:
Low In:
Ingredients
- 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
Preparation
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
