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1
In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch.
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2
Cover bowl with a plate to trap steam and let stand 20 minutes.
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3
Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
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4
Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems.
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5
Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
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6
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.
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7
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.
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8
Drain greens in colander, pressing out excess liquid.
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9
In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden.
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10
Stir in greens and bulgur and season generously with salt and pepper.
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11
Stir in Parmesan and remove skillet from heat.
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12
Preheat oven to 400F.
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13
and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
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14
Spread half of greens mixture in dish and sprinkle evenly with mozzarella.
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15
Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula.
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16
Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
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17
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
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18
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.
