Green & Garlic Gratin

Are you wondering what next to do with all those sturdy greens that are so prevalent this time of the season? The chard, spinach, kale, mustard greens, etc. Alice Waters is known for simple food from the heart. While flipping through her cookbook The Art of Simple Food I found a recipe for chard gratin that was something very different than what I had been doing with these greens. We love variety around here and were in desperate need for some.

I changed up the ingredients a bit in order to make it cow’s milk free, but if you are looking for a vegan version just replace the goat milk with soy. I also added garlic scapes since I had them and thought it would taste lovely, and it did. Oh no, I almost forgot the beet greens, they added a beautiful color and they ARE my favorite vegetable since I was a little girl. Of course, since I am on a roll, I also changed (simplified) the method. Forgive me Alice.

Green & Garlic Gratin
adapted loosely from Alice Waters

• 8 cups loosely packed hearty greens (kale, chard, spinach, bok choy, beet greens, mature arugula or romaine) chopped, large stems chopped small
• 1 cup bread crumbs
• 1 Tablespoon melted butter or healthy margarine (Earth Balance)
• olive oil
• 1 onion, diced
• 1 bunch garlic scapes, diced, optional
• 2 teaspoons flour
• 1/2 to 1 cup milk, goat milk or soy milk
• freshly grated nutmeg
• salt & pepper
• a little butter or margarine for dotting on top

Preheat oven to 350F

Toss the bread crumbs with the melted butter and toast in the oven a few minutes, not a necessary step but it will add to the nutty flavor.

In a super large fry pan heat a Tablespoon of olive oil and add the greens, cover and cook a few minutes until they have wilted. Turn them around every so often to keep the ones on the bottom from cooking too much or (gasp) burning. When they have finished, remove them to a colander to drain.

Reheat the pan and add a little more oil and the onion and garlic scapes. Saute until translucent. While they are cooking, squeeze any remaining water out of the greens and finely chop again. When the onions are soft and not browned add the flour and stir for a minute or two. Add the milk slowly while whisking to blend. Add as much milk as you need to create a creamy sauce, Alice says that the greens should be moist but not floating. Taste and add salt and pepper as needed, also a bit of freshly grated nutmeg or a pinch.

Prepare a small baking dish by oiling lightly. Pour in the creamy mixture and top with bread crumbs, dot with butter if you wish. Place in the oven for 20 – 30 minutes until bubbly and lightly browned.

We ate it with pan seared halibut and a raw beet salad.

Tagged as: CSA, dairy-free