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1
Bring a large pot of water to a boil.
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2
Fill a bowl with ice water.
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3
When the water comes to a boil, salt generously and add the greens.
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4
Blanch for about two minutes, until tender and bright green.
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5
Transfer to the ice water, then drain and squeeze out water.
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6
Chop coarsely.
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7
Preheat the oven to 375 degrees.
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8
Oil a 2-quart gratin.
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9
Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat, and add the onion.
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10
Cook, stirring often, until tender and translucent, about five minutes.
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11
Stir in the garlic and cook for another minute, until fragrant.
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12
Stir in the cabbage and about 1/2 teaspoon salt.
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13
Cook, stirring, for 10 minutes, until the cabbage is tender and fragrant but still has some texture and color.
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14
Stir in the chopped blanched greens.
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15
Add salt and pepper to taste.
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16
Beat the eggs in a bowl, and stir in the cooked vegetables, parsley, rice and cheese.
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17
Stir together well and scrape into the baking dish.
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18
Sprinkle the breadcrumbs over the top, and drizzle on the remaining olive oil.
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19
Bake 30 to 40 minutes, until firm and browned on the top.
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20
Serve hot or warm.
