BVR: Greens and Tomato Gratin

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* Exported from MasterCook Mac *

 

Greens and Tomato Gratin

 

Recipe By : Best Vegetarian Recipes, Martha Rose Shulman page 122

Serving Size : 4 Preparation Time :0:00

Categories : Eggs and Cheese

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds greens -- stemmed and washed

- well

- such as beet greens - Swiss chard

- kale - spinach

1 tablespoon salt for blanching the greens -- plus

1/2 teaspoon salt for the gratin

2 tablespoons olive oil

1 large garlic clove -- minced or pressed

3 large eggs -- beaten

- or 2 whole eggs and 2 egg whites -- beaten

3/4 cup nonfat or 1% milk

2 tablespoons nonfat dry milk

1/2 teaspoon salt

freshly ground pepper to taste

1 teaspoon chopped fresh rosemary

- or 1/2 teaspoon crumbled dried

2 ounces Gruyere cheese -- grated

- (1/2 cup grated)

2 medium tomatoes -- thinly sliced

1/4 cup dry or fresh breadcrumbs

 

Makes 4 main-course or 6 side-dish servings

 

Here's a summery Mediterranean gratin can be made with your choice of

greens, alone or in combination. Once the greens are washed and

blanched, the gratin is easily thrown together and can be eaten hot

or at room temperature, so it's a great do-ahead dish.

 

1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.

 

2. Bring a large pot of water to a boil and add 1 tablespoon salt and

the greens. Blanch the greens for 2 minutes and transfer to a bowl of

cold water. Drain and squeeze dry (you can wrap the greens in a towel

and twist the towel to do this, or squeeze dry with your hands). Chop

coarsely. You should have about 1 1/2 cups chopped greens.

 

3. Heat one tablespoon of the oil over medium heat in a large, heavy

nonstick skillet and add the garlic. Cook, stirring, for about 30

seconds, until the garlic just begins to color, and add the greens.

Stir together for a minute, until the greens are coated with oil and

infused with garlic, and remove from the heat.

 

4. Beat together the eggs, milk, nonfat dry milk, 1/2 teaspoon salt,

pepper, and rosemary. Stir in the cheese and greens. Scrape into the

prepared baking dish. Layer the sliced tomatoes over the top. Lightly

salt and pepper the tomatoes and sprinkle on the breadcrumbs. Drizzle

on the remaining oil.

 

5. Bake 40 to 45 minutes, until the top is browned and the gratin is

sizzling and firm to the touch. Remove from the heat. Serve hot,

warm, or room temperature.

 

Advanced preparation: The greens can be prepared a day or two ahead

and held in the refrigerator. the gratin can be assembled and baked

hours before serving; reheat if desired in a 250F or 300F oven for 20

minutes.

 

 

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Per serving (excluding unknown items): 264 Calories; 16g Fat (50%

calories from fat); 17g Protein; 18g Carbohydrate; 178mg Cholesterol;

444mg Sodium

Food Exchanges: 3 1/2 Lean Meat; 1/2 Vegetable; 2 Fat

 

 

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