White Bean, Greens and Tomato Gratin
1 large bunch leafy greens, such as chard, kale or beet greens, or a mixture (about 1 ¾ lbs.)
2 Tbs. olive oil
2 medium cloves garlic, finely chopped
2 cups cooked or canned white beans, rinsed and drained if canned
2 medium tomatoes, peeled, seeded and chopped
½ cup vegetable broth
½ tsp. dried thyme
½ tsp. salt
Ingredient Set Name:
1 cup fresh bread crumbs
3 Tbs. olive oil
⅛ tsp. salt
- Preheat oven to 350°F. Grease 9-inch round or 10-inch oval gratin or baking dish. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips.
- In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly.
- Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.