by MeghanVK
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my 15 recipes »
Photo by MeghanVK
1 pound kale Ask a question about this ingredient
1 pound spinach Ask a question about this ingredient
1 pound chard Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 1/2 tablespoon flour Ask a question about this ingredient
3/4 cups stock Ask a question about this ingredient
1/2 cup + 2 tablespoons Parmigiano Ask a question about this ingredient
1 tablespoon dry bread crumbs Ask a question about this ingredient
Preheat the oven to 375. Remove the stems and inner ribs from the greens and wash. Toss the greens in a pot with the water still clinging to them and cook over high heat, stirring occasionally, about 5 or 6 minutes. Drain and rinse under cold water. Chop the greens and then take wee handfuls of them, squeezing tightly to extract as much liquid as humanly possible.
Ask a question about this stepIn the same pot you used to steam, heat the olive oil over medium-high heat and add the greens. Cook until they begin to stick to the pan, about 2-3 minutes. Lower the heat, sprinkle with flour, and stir for two minutes more. Now treat the greens like risotto: add the liquid, a little at a time, stirring after every addition until the liquid is absorbed. The greens should begin to take on a soft, almost creamy texture. Stir in the butter and ½ cup of the cheese. Season with salt and pepper to taste.
Ask a question about this stepPour the mixture into a one-quart baking dish, or individual gratin dishes. Top with the remaining cheese and bread crumbs. Bake for 25-30 minutes, until the top is golden.
Ask a question about this step
Nozlee is the Assistant Editor of Food52.
I can see this dish as a holiday side going over very well at my house.