back to recipe archives
Greens and Tomato Gratin
    Makes 4 servings
    This wonderful Mediterranean gratin can be made with your choice of greens, alone or in combination. Once the greens are washed and blanched, the gratin is easily thrown together and can be eaten hot or at room temperature, so it's a great do-ahead dish.
1 1/2 pounds greens, such as beet greens, Swiss chard, kale, spinach, stemmed and washed well
gif GIF
1 tablespoon salt for blanching the greens, plus 1/2 teaspoon salt for the gratin
2 tablespoons olive oil
1 large garlic clove, minced or pressed
3 large eggs, beaten
3/4 cup nonfat or 1% milk
2 tablespoons nonfat dry milk
1/2 teaspoon salt
  freshly ground pepper to taste
gif GIF
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon crumbled dried
2 ounces Gruyere cheese, grated (1/2 cup grated)
2 medium tomatoes, thinly sliced
1/4 cup breadcrumbs

1. Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin. Bring a large pot of water to a boil and add a tablespoon of salt and the greens. Blanch the greens for 2 minutes and transfer to a bowl of cold water. Drain and squeeze dry (you can wrap the greens in a towel and twist the towel to do this, or squeeze dry with your hands). Chop coarsely. You should have about 1-1/2 cups chopped greens.

2. Heat one tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic. Cook, stirring, for about 30 seconds, until the garlic just begins to color, and add the greens. Stir together for a minute, until the greens are coated with oil and infused with garlic, and remove from the heat.

3. Beat together the eggs, milk, nonfat dry milk, 1/2 teaspoon salt, pepper, and rosemary. Stir in the cheese and greens. Scrape into the prepared baking dish. Layer the sliced tomatoes over the top. Lightly salt and pepper the tomatoes and sprinkle on the breadcrumbs. Drizzle on the remaining oil. Bake 40 to 45 minutes, until the top is browned and the gratin is sizzling and firm to the touch. Remove from the heat. Serve hot, warm, or room temperature.

    Home | Martha's Cookbooks | Writing Services | Cooking Classes | Ask Martha
Seasonal Recipes | Principles of Cooking | Recipe Archives
    ©1998 - 2010 Martha Rose Shulman