White Bean, Greens and Tomato Gratin
Vegetarian Times Issue: June 1, 1999 p.64
To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.
Directions
- 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.
ingredient list
4 servings
- 1 large bunch leafy greens, such as chard, kale or beet greens, or a mixture (about 1 3/4 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
- 1/2 cup vegetable broth
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
Topping
- 1 cup fresh bread crumbs
- 3 Tbs. olive oil
- 1/8 tsp. salt
Nutritional Information
Per serving:
| Calories |
437 |
| Protein |
16g |
| Total Fat |
19g |
| Saturated Fat |
3g |
| Carbs |
50g |
| Sodium |
26mg |
| Fiber |
10g |
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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!
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
Fantastic. I used swiss chard and skipped the gratin topping and served it over pasta.