GREENS AND BULGUR GRATIN

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GREENS AND BULGUR GRATIN

1/2 cup coarse bulgur

2 pounds assorted greens such as kale, collard, escarole, spinach,

Swiss chard, and/or mustard greens

6 large garlic cloves, minced

3 tablespoons olive oil

1/4 cup freshly grated Parmesan (about 1 ounce)

6 ounces chilled whole-milk or part-skim mozzarella, grated coarse

For topping:

1/2 cup fine fresh bread crumbs

1 tablespoon olive oil

 

 

 

 

 

 

 

In a heatproof bowl pour enough boiling water over bulgur to cover by

1 inch. Cover bowl with a plate to trap steam and let stand 20

minutes. Drain bulgur in a large fine sieve, pressing out excess

liquid, and transfer to a bowl.

Keeping each variety of green separate, tear greens into bite-size

pieces, discarding stems. Still keeping greens separate, wash

thoroughly by dunking in a sinkful of water and transfer to a colander

to drain.

 

Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and

steam in water clinging to leaves, covered, over moderate heat,

stirring occasionally, until wilted, about 4 minutes. Add delicate

greens (escarole, spinach, Swiss chard, and/or mustard) to coarse

greens and steam, covered, stirring occasionally, until just wilted, 3

to 4 minutes. Drain greens in colander, pressing out excess liquid.

 

In a large heavy skillet cook garlic in oil over moderate heat,

stirring, until softened but not golden. Stir in greens and bulgur and

season generously with salt and pepper. Stir in Parmesan and remove

skillet from heat.

 

Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or

other shallow baking dish.

 

Spread half of greens mixture in dish and sprinkle evenly with

mozzarella. Spread remaining greens mixture over mozzarella and smooth

top with a rubber spatula. Gratin may be prepared up to this point 8

hours ahead and chilled, covered.

 

Make topping:

In a small bowl with a fork stir together bread crumbs and oil until

crumbs are evenly moistened.

 

Sprinkle topping over greens mixture and bake in middle of oven 30

minutes, or until bubbling and top is browned lightly.

 

Serves 4 as a main course or 6 as a side dish.

 

Source:Gourmet, September 1995

Formatted by Chupa Babi in MC: 11.06.05

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