White Bean and Greens Gratin

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White Bean and Greens Gratin

 

Recipe By :Brooke Dojny

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Peppery Crumb Topping:

1 cup fresh bread crumbs

1 tablespoon olive oil -- preferably extra-virgin

1/2 teaspoon black pepper -- preferably coarsely ground

Bean and Greens Gratin:

2 tablespoons olive oil -- preferably extra-virgin

2 cloves garlic -- finely chopped

1 1/2 cups vegetable broth

2 cups drained cooked white beans -- such as cannellini, rinsed

1 package frozen greens (turnip or mustard) -- (10-ounce) thawed

and drained

1 large tomato -- seeded and chopped (about 1 1/2 cups)

1 tablespoon chopped fresh thyme -- or 1 teaspoon dried

1/2 teaspoon dried leaf sage -- crumbled

Salt

 

Greens and beans play off one another beautifully, with the soft, neutrally

flavored beans acting as the perfect foil for the pleasing, slightly sour

pungency of the greens. Tie the dish together with a bit of olive oil, more than

a bit of garlic, and seal the top with a crust of peppery crumbs for a fabulous

meatless dinner.

 

1) In a small bowl, toss the crumbs with the olive oil and pepper. 2) For the

gratin, heat the olive oil over medium heat in a large skillet. Add the garlic

and cook, stirring, 1 minute. Add the broth and beans and bring to a simmer.

Mash about a quarter of the beans against the side of the pap. to thicken the

mixture. 3) Add the greens, tomato, thyme, and sage. Cook uncovered over medium

heat until slightly reduced and thickened, 10 to 15 minutes. The mixture should

be quite soupy, as it will absorb liquid as it bakes. Season with salt. (Can be

made I day ahead and refrigerated.) 4) Preheat the oven to 375 degrees. Transfer

the bean mixture to a 2-quart oval or square baking dish. Sprinkle evenly with

the crumbs. 5) Bake uncovered in the preheated oven until the crumbs are crusty

and lightly browned and the gratin is hot throughout, 25 to 35 minutes. If the

crumbs are not quite brown enough, run the gratin under the broiler, watching

carefully that they don't burn.

 

 

 

Source:

" Full of Beans "

Copyright:

" 1996 Brooke Dojny "

 

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Per Serving (excluding unknown items): 190 Calories; 12g Fat (56.2% calories

from fat); 4g Protein; 18g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol;

673mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0