Winter Greens Gratin Recipe

Name: Winter Greens Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 tablespoon unsalted butter plus more for dish; 2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounces bags trimmed, chopped kale (about 24 cups); Kosher salt; 2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces; 1/4 cup extra-virgin olive oil; 3 cups coarse fresh breadcrumbs; 1/2 cup finely grated Parmesan; 2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme; 2 shallots, sliced into 1/4 inches-thick rounds (about 1 cup); 1 cup heavy cream; 1 cup whole milk; 7 garlic cloves, smashed; 1/8 teaspoon freshly ground nutmeg; Freshly ground black pepper; 1 cup coarsely grated Gruyere; Read More http://www.bonappetit.com/recipes/2012/12/winter-greens-gratin#ixzz2CbBKflOr

Servings: persons

1 tablespoon unsalted butter plus more for dish
2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounces bags trimmed, chopped kale (about 24 cups)
Kosher salt
2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces
1/4 cup extra-virgin olive oil
3 cups coarse fresh breadcrumbs
1/2 cup finely grated Parmesan
2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme
2 shallots, sliced into 1/4 inches-thick rounds (about 1 cup)
1 cup heavy cream
1 cup whole milk
7 garlic cloves, smashed
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 cup coarsely grated Gruyere
Read More http://www.bonappetit.com/recipes/2012/12/winter-greens-gratin#ixzz2CbBKflOr

1
Lightly butter a 3-qt. baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
2
Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
3
Heat oil in a 12 inches skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
4
Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
5
Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyere over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
6
Preheat oven to 400u00b0. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.
7
Read More http://www.bonappetit.com/recipes/2012/12/winter-greens-gratin#ixzz2CbBUBE9J

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter plus more for dish, 2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounces bags trimmed, chopped kale (about 24 cups), Kosher salt, 2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces, and more.

Yes, Winter Greens Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winter Greens Gratin

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