Gratin Of Greens Casserole By James Beard, Ch

This rustic Gratin of Greens is a comforting, vegetable-forward dish that transforms simple ingredients into a satisfying meal. Fresh spinach and Swiss chard are saut&# 195;Â©ed until tender, then combined with diced zucchini and fluffy cooked rice. The mixture is bound together with beaten eggs and finished with a sprinkle of breadcrumbs for a slight crunch. ItÃ¢ÂÂs a versatile vegetarian option perfect for weeknight suppers or as a substantial side dish. The flavors are earthy and savory, enhanced by garlic and olive oil, making it a delicious way to enjoy seasonal produce.

Cooking Method: Baking, Sautéing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 1886.0

Dietary: Vegetarian

Description

This rustic Gratin of Greens is a comforting, vegetable-forward dish that transforms simple ingredients into a satisfying meal. Fresh spinach and Swiss chard are saut&# 195;Â©ed until tender, then combined with diced zucchini and fluffy cooked rice. The mixture is bound together with beaten eggs and finished with a sprinkle of breadcrumbs for a slight crunch. ItÃ¢ÂÂs a versatile vegetarian option perfect for weeknight suppers or as a substantial side dish. The flavors are earthy and savory, enhanced by garlic and olive oil, making it a delicious way to enjoy seasonal produce.

Ingredients

2 pound Spinach; fresh
3/4 cup Olive oil
2 pound Swiss chard
2 pound Zucchini
1 Salt; to taste
1 cup Rice; cooked
3 ea Garlic cloves; finely chopped
6 md Eggs
1/2 cup Bread crumbs; fine crumbled

Directions

1
Preheat the oven to 300ÃÂ°F (150ÃÂ°C).
2
Wash the spinach thoroughly, remove coarse stalks, dry the leaves well, and chop them finely.
3
Heat 2 tablespoons of olive oil in a heavy skillet over medium heat.
4
Add the chopped spinach and cook until just wilted.
5
Drain any excess liquid from the spinach and transfer it to a large mixing bowl.
6
Wash, dry, and chop the Swiss chard.
7
In the same skillet, add another 2 tablespoons of olive oil and cook the chard until wilted.
8
Drain the chard and add it to the bowl with the spinach.
9
Wash, dry, trim, and dice the zucchini.
10
Add about 4 more tablespoons of olive oil to the skillet and sautÃÂ© the zucchini until just tender.
11
Add the zucchini to the bowl with the other greens.
12
Season the vegetable mixture with salt to taste.
13
Stir in the cooked rice and finely chopped garlic, mixing well to combine.
14
Lightly oil a heavy 2-quart baking dish and transfer the vegetable mixture into it.
15
Spoon 3 to 4 tablespoons of olive oil over the top of the vegetables.
16
Bake in the preheated oven for 20 minutes.
17
While baking, beat the eggs well in a separate bowl.
18
Remove the dish from the oven and pour the beaten eggs evenly over the vegetable mixture.
19
Sprinkle the breadcrumbs over the top.
20
Return to the oven and bake until the eggs are just set, about 10 to 15 minutes more.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1886.0kcal

% Daily Value *
Total Fat 135.1g208%
Saturated Fat 54.9g275%
Cholesterol 754.7mg252%
Sodium 98206.3mg4092%
Total Carbohydrate 84.8g29%
Dietary Fiber 11.2g45%
Sugars 10.7g
Protein 97.8g196%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish can be served warm or cold, making it an excellent choice for luncheons or suppers.

Ensure greens are thoroughly dried before chopping to prevent the final dish from becoming watery.

Use day-old cooked rice for best texture, as it is less sticky and holds up better in the casserole.

Keywords: baking, beard, bread, casserole, chard, chopped, cloves, cooked, crumbled, crumbs, eggs, fine, finely, fresh, garlic, gratin, greens, james, main, mediterranean

Read it online: https://www.chefs-mate.com/recipe/gratin-of-greens-casserole-by-james-beard-ch/