Gratin of Greens Casserole
Submitted by mapa
Gratin of greens casserole with spinach, Swiss chard, zucchini, rice, and garlic baked in olive oil with an egg custard and breadcrumb crust. A Provencal-style vegetable gratin.
YIELD
8 servingsPREP
30 minCOOK
35 minREADY
70 minThis is the kind of vegetable gratin you find in homes across Provence. Four pounds of fresh greens, two kinds, spinach and Swiss chard, cook down dramatically in olive oil, then get combined with sauteed zucchini, cooked rice, and garlic before baking.
Each green gets wilted separately so you can control the cooking. Spinach collapses in seconds while Swiss chard takes longer. Cooking them individually means both end up perfectly tender instead of one being mush while the other is still raw.
The gratin bakes twice. First for 20 minutes to warm everything through, then beaten eggs pour over the top with a layer of breadcrumbs and it goes back in until the custard sets. This two-stage bake gives you a firm, sliceable casserole with a golden, crispy top.
Kitchen Tips
- Dry the greens thoroughly after washing. Water clinging to the leaves causes dangerous splattering when they hit the hot olive oil
- Drain the wilted greens well before combining. Excess liquid makes the gratin watery and the egg custard won’t set properly
- Leave the zucchini skin on. It adds color and holds the dice together during cooking
- This tastes just as good at room temperature as it does warm, making it a great make-ahead dish for picnics or buffets
Variations
- Cheese gratin: Stir grated Gruyere or Parmesan into the mixture before baking for a richer, cheesier version
- Kale swap: Replace the Swiss chard with lacinato kale for a heartier, more robust green
- Mediterranean addition: Fold in sun-dried tomatoes, olives, or capers for a more assertive Provencal flavor
Ingredients
Directions
Wash the spinach well.
Remove the coarse stalks; dry the leaves thoroughly and chop rather fine.
Using a heavy skillet, cook spinach in 2 tablespoons olive oil over medium heat until just wilted.
Drain and put into a large bowl.
Wash, dry, and chop the Swiss chard.
Using the same skillet, cook chard in 2 tablespoons olive oil until wilted.
Drain and add to the spinach.
Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tablespoons olive oil to the skillet.
Sauté the zucchini, tossing well until just tender.
Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic.
Combine well.
Transfer to a well-oiled, heavy 2 quart baking dish .
Spoon 3 to 4 tablespoons olive oil over the top.
Bake in a 300℉ (150℃) oven for 20 minutes.
Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes.
Eat warm or cold.
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