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Dairy-Free

White Bean, Greens and Tomato Gratin

To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.

To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.

Servings
4

Ingredients

  • 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

Preparation

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.

Nutrition Information

  • Calories 437
  • Carbohydrate Content 50 g
  • Cholesterol Content 0 mg
  • Fat Content 19 g
  • Fiber Content 10 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 26 mg
  • Sugar Content 0 g