Servings: four as a side dish.
You can make this gratin with your choice of spinach, Swiss chard, kale, or broccoli raab. You’ll need to boil the greens first, following the instructions below. You can also substitute any hard cheese for the Parmigiano.
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Start with a 1-lb. bunch broccoli raab, tough lower stems removed (almost half the bunch), as well as any discolored leaves, and the rest very roughly chopped to yield about 6 heaping cups; cook for 2 min.
Start with 1-3/4 lb. chard, stems cut away and reserved for another use (slice, freeze, and add to your next vegetable soup) and leaves roughly chopped to yield about 9-1/2 cups (or 12 oz.); cook for 1 min.
Start with 1-1/4 pounds kale, tough stems trimmed away, leaves roughly chopped to yield 6 cups tightly packed; cook for 8 min.
This is my go- to gratin dish. I have served this over the years to several different friends and they still talk about it!
OMG - have made this the past 3 Thanksgivings - it is now an annual request. I used Collard greens - not on this list, but work beautifully. I treat like the kale. Can't go wrong with this!
I used the spinach: make sure to have enough - the spinach will settle to a tiny fraction of raw volume. This is amazing. Very rich; you do not feel as if you're eating "greens..." A gold standard at our Thanksgiving table, and a very elegant, gourmet dish for dinner with friends.
This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…View all Moveable Feast recipes and video extras
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