Greens and Bulgur Gratin

[Guest guest]

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 or 1 bunch green garlic!

3 tablespoons olive oil

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

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

 

Topping;

1/2 cup fine fresh bread crumbs

1 tablespoon olive oil

 

In a heat proof 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 sinkfull 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 degrees 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.

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.