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JBF Recipes
Gratin of Greens
A gratin is a typical casserole from Provence. Traditionally gratins are cooked in a large oval earthenware dish called a tian. There are endless combinations and variations of vegetables, vegetables and fish, or vegetables and eggs that can be used to make a gratin.
Yield:
6 to 8 servings
Ingredients:
2 pounds spinach, chopped
Olive oil
2 pounds Swiss chard, chopped
2 pounds zucchini, diced
Salt to taste
1 cup cooked rice
3 cloves garlic, chopped
6 eggs, well beaten
Fine bread crumbs
Olive oil
2 pounds Swiss chard, chopped
2 pounds zucchini, diced
Salt to taste
1 cup cooked rice
3 cloves garlic, chopped
6 eggs, well beaten
Fine bread crumbs
Method:
Preheat oven to 300º.
Wash and dry the spinach, and cook with a little olive oil in a heavy skillet over medium heat until just wilted. Cook the chard in the same manner. In 6 tablespoons of olive oil cook the zucchini until just tender. Combine the vegetables with salt to taste, the rice, and the garlic.
Transfer to a well-oiled heavy baking dish. Add 3 to 4 tablespoons olive, and bake in a 300° oven for 20 minutes. Mix the eggs into the vegetable mixture, sprinkle with crumbs, and return to the oven until the eggs are just set.
Wash and dry the spinach, and cook with a little olive oil in a heavy skillet over medium heat until just wilted. Cook the chard in the same manner. In 6 tablespoons of olive oil cook the zucchini until just tender. Combine the vegetables with salt to taste, the rice, and the garlic.
Transfer to a well-oiled heavy baking dish. Add 3 to 4 tablespoons olive, and bake in a 300° oven for 20 minutes. Mix the eggs into the vegetable mixture, sprinkle with crumbs, and return to the oven until the eggs are just set.
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Recipe Notes:
This recipe comes from The Armchair James Beard (1999) Don't own a copy? Order one today!
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