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Greens and Potato Gratin

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Greens and Potato Gratin

Post  Retired Member 1 on 3/15/2010, 8:17 am

Not sure where I found this, so hope I'm not violating copyright. I haven't tried this yet, but it looks fantastic, and I have to do something with all the chard still growing in the fall garden.

Greens and Potato Gratin

2 to 2 1/2 pounds greens (such as chard, beet greens or kale), stemmed and cleaned
3/4 pound small potatoes
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
1/4 cup chopped flat-leaf parsley
Salt and freshly ground pepper to taste
3 large eggs
3/4 cup low-fat milk
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
1 ounce Parmesan, grated (1/4 cup)

1. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Place the potatoes and salt to taste in a large pot of water (you’ll be cooking the greens in the same water), and bring to a boil. Reduce the heat to medium, cover partially and boil the potatoes until tender when pierced with a knife, about 20 minutes. Meanwhile, stem the greens and wash the leaves thoroughly.

2. When the potatoes are done, remove from the water and set aside until cool enough to handle, then cut in 1/2-inch slices. Bring the water back to a rolling boil, and add the greens. Blanch for about two minutes (three or four minutes for kale) until just tender. Remove from the water with a slotted spoon or deep-fry skimmer, and transfer immediately to a bowl of cold water. Drain and squeeze out excess water. Chop coarsely and set aside.

3. Heat 1 tablespoon of the oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring, until tender, about 5 minutes. Stir in the garlic, and cook, stirring, until fragrant, 30 seconds to a minute. Stir in the greens, potatoes and parsley, and gently toss together. Season to taste with salt and pepper, and remove from the heat.

4. In a large bowl, beat together the eggs and milk. Stir in the Gruyère and Parmesan, and add more salt and pepper. Combine everything thoroughly. Taste and adjust seasonings. Scrape into the gratin dish. Drizzle the remaining tablespoon of olive oil over the top, and place in the oven. Bake 30 to 40 minutes, until lightly browned on the top. Allow to sit for 15 minutes before serving.
Yield: Serves six.

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Re: Greens and Potato Gratin

Post  mckr3441 on 3/16/2010, 10:43 am

Ouoooooo Looks 'licious. Let us know how it turns out. We'll sure have most of those ingredients. Anyone have a cow so we can make "organic" cheese?
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Greens Chowder

Post  ander217 on 3/23/2010, 7:19 am

This recipe sounds really good. I'm gonna have to try it.

If you take your ingredients, replace the eggs and cheese with a pint or two of chicken broth and simmer everything on the stove until tender, you've got something close to my MIL's Greens Chowder recipe. She throws in some diced ham or side pork for extra flavor, but I'm thinking one could just grate some gruyere over the top before serving and it would be good, too. Thanks for sharing!
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Re: Greens and Potato Gratin

Post  herblover on 4/3/2010, 2:58 pm

The Greens and Potato Gratin sounds yummy! I think it might be from Vegetarian Times; check www.vegetariantimes.com. That is another great source for veggie recipes.
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Re: Greens and Potato Gratin

Post  Retired Member 1 on 4/3/2010, 4:27 pm

@herblover wrote:The Greens and Potato Gratin sounds yummy! I think it might be from Vegetarian Times; check www.vegetariantimes.com. That is another great source for veggie recipes.

(chuckle) I know I wouldn't have gotten from there -- I'm a died in the wool carnivore! I think it was probably on a recipe CD I dumped into my computer a few years ago and then lost the disk. At any rate, it was fantastic. I didn't have Gruyere cheese, so substituted jack. Otherwise I made the recipe as is (which is amazing for me) -- except preheating the oven for an hour while I prepared everything. Why, oh why do recipes always start with "preheat oven" then provide directions that take an hour before you need the oven?

I highly recommend it.

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