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1
Bring a large pot of water to a boil while you stem and wash the greens.
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2
When the water comes to a boil salt generously and add chard.
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3
Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water.
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4
Drain and squeeze out excess water, taking the chard up by the handful.
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5
Chop medium-fine and set aside.
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6
You should have about 2 cups.
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7
Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only.
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8
Transfer to a bowl of cold water, drain and squeeze out excess water.
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9
Chop medium-fine.
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10
You should have about 1 cup (less for spinach).
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11
Preheat oven to 375 degrees.
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12
Oil a 2-quart baking dish with olive oil.
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13
Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion.
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14
Cook, stirring often, until tender, about 5 minutes, and add leeks.
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15
Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt.
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16
Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme.
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17
Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt.
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18
Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes.
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19
Stir in chopped blanched greens and season to taste with salt and pepper.
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20
Stir together for about a minute and remove from the heat.
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21
Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste.
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22
Stir in rice or farro, vegetable mixture and cheeses.
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23
Scrape into prepared baking dish.
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24
If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top.
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25
If not using breadcrumbs drizzle remaining oil over the top.
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26
Bake 40 to 45 minutes, until top is lightly browned.
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27
Remove from heat and allow to sit for at least 10 minutes before serving.
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28
Serve hot, warm or room temperature.
