nutritional information

Per Serving:

  • Calories: 437
  • Protein: 16 g
  • Total Fat: 19 g
  • Saturated Fat: 3 g
  • Carbohydrates: 50 g
  • Sodium: 26 mg
  • Fiber: 10 g
Vegan

White Bean, Greens and Tomato Gratin

White Bean, Greens and Tomato Gratin

4 servings

To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.
  • 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
Topping
  • 1 cup fresh bread crumbs
  • 3 Tbs. olive oil
  • ⅛ tsp. salt
  1. 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.
  2. 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.
  3. Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.
June 1999

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comments

Made this one tonight using kale and served over quinoa. Very simple and extremely flavorful. A keeper!

Kathie Townson - 2012-09-25 01:30:20

I agree w/Shana - simple ingredients, SO flavorful. I used kale and delicious tomatoes (huge, juicy, ruby red!) from my farmers market that really made the dish. I dont think it would be the same with supermarket tomatoes... Also, I just sprinkled Panko and Italian seasoned breadcrumbs right on top, in lieu of the suggested topping. YUM

Jackie - 2010-09-16 11:09:15

There aren't enough stars for this one! It was simple to make--we did it all in one deep cast iron pan. The ingredients were versatile, too; we didn't have any veggie broth, and sea saltwater worked just fine. We also added some cheese to the gratin mixture. AMAZING. We can't wait for kale season to come back around!

Shana - 2010-01-19 16:39:05

Fantastic. I used swiss chard and skipped the gratin topping and served it over pasta.

Cora - 2011-04-09 18:01:22