By Martha Rose Shulman
- Total Time
- 1 hour 10 minutes
- Rating
- 5(102)
- Notes
- Read community notes
Casseroles need not contain eggs or dairy products. And baked beans, exceptionally creamy after their long simmer in the oven, can be made into perfect vegan fare. Add vegetables of your choice and you’ll have a perfect one-dish meal. This savory gratin is a regular item in my winter repertory. Those one-pound bags of sturdy greens, sold in my market as “Southern greens mix,” are a winter godsend. All the time-consuming work has been done, and the rest can be accomplished while the blanching water comes to a boil.
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Ingredients
Yield:Serves four to six
- 1½pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
- 2tablespoons extra virgin olive oil
- 1 or 2shallots or 1 small onion, finely chopped
- ½pound mushrooms, sliced
- Salt
- freshly ground pepper
- 1teaspoon finely chopped fresh rosemary
- 2large garlic cloves, minced
- 2ounces Gruyère cheese, grated ½ cup
- 1ounce Parmesan, grated ¼ cup
- 3eggs
- ½cup milk
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
185 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 532 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin.
Step
2
Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.
Step
3
Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.
Step
4
Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.
Tip
- Advance preparation: The mushrooms and greens can be prepared up to three days before assembling and baking the gratin.
Ratings
5
out of 5
102
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Cooking Notes
Ellen Hershey
Nice adaptable recipe concept to add to my repertoire. Honestly, being lazy, I didn't blanch the greens (kale). Rather, after tearing chunks off the stem and washing them, I chopped them thinly as I would chop cabbage for slaw. Then I sauteed the kale along with the mushrooms, onions, garlic, chopped fresh rosemary, and some chopped red bell pepper I happened to have in the frig. Covered a few minutes to let it all steam a bit before adding to the eggs, milk, cheese. Thanks, Ms. Shulman!
Pat
Be sure to really drain the greens well and, actually, the liquids from the mushrooms and onions as well. I added some fresh nutmeg and lemon zest and put extra Gruyere on top. Very flavorful but I think I'll like it better draining out as much liquid as possible prior to baking.
Zack
Excellent! Dried Rosemary or a decent Italian Seasoning blend will do here if you don't have fresh herbs on hand.
Kathy
Greens in spinner post cook
Jana
I made this as written and loved it. Leftovers are even better. This would be easy to customize and play with. The large amount of vegetables to the milk, egg and cheese mixture keeps this light. I love the mix of gruyere and parmesan. Not an overly cheesy dish, but has great cheese flavor.
Lucy
Made as written with the exception of using the chard stems as well…used locally foraged hen of the wood mushrooms, made for an excellent lunch!
Amy
Excellent. Used kale and increased both cheeses. Probably could have doubled the mushrooms as well.
Monica
This recipe caught my eye because I searched for non-dairy recipes for my lactose intolerant eater. I see the introductory note about using baked beans in place of the dairy. Might someone chime in with a type of bean and a method for that? Bonus points for ideas to replace the hearty cheese notes with something dairy-free, too!
Tante Stcey
i regularly use "Just Egg" for dairy free quiches and such. Follow Your Heart makes a type of dairy free cheese that is sort of like Gruyere, and I've used that too. Cannellini Beans are great to add a creaminess...just be sure to mash them once theyre cooked, or use canned, as I do! I'm all for substitutions to suit my dietary needs and taking short cuts while still maintaining the integrity and flavor of the dishes!
Yasmeen
Delish! Like a quiche but healthier. I might throw some breadcrumbs on the top next time.
Lucy
Made as written with the exception of using the chard stems as well…used locally foraged hen of the wood mushrooms, made for an excellent lunch!
Holly
I used a 16 oz. tub of mixed greens and spinach and subbed muenster cheese for the gruyere, as that is what I had. I upped the eggs to four from three as it didn't look like enough when poured over the vegetables. It was just a little watery (as other reviewers mentioned) when I ate a piece fresh from the oven. It was good though, and far better the second day after the flavors had a chance to settle together. Not watery at all on day two.
Jana
I made this as written and loved it. Leftovers are even better. This would be easy to customize and play with. The large amount of vegetables to the milk, egg and cheese mixture keeps this light. I love the mix of gruyere and parmesan. Not an overly cheesy dish, but has great cheese flavor.
Heather
Sounds like a simple and delicious gratin, which i am yet to try. Confusing, however, is the recipe introduction which begins by stating that casseroles need not contain eggs nor dairy. What follows is a recipe with both. Did I miss an important point here?
mosaic
I’ve made this many times. Usually pretty closely to as written. The one variation that I always employ is to wrap the greens in a wet kitchen towel and cook them the microwave with 1 minute blasts until sufficiently wilted rather than blanching. I’ve substituted oat milk for a friend with dietary issues, equally delicious.
Kathy
Greens in spinner post cook
Amy
Excellent. Used kale and increased both cheeses. Probably could have doubled the mushrooms as well.
Zack
Excellent! Dried Rosemary or a decent Italian Seasoning blend will do here if you don't have fresh herbs on hand.
Ellen Hershey
Nice adaptable recipe concept to add to my repertoire. Honestly, being lazy, I didn't blanch the greens (kale). Rather, after tearing chunks off the stem and washing them, I chopped them thinly as I would chop cabbage for slaw. Then I sauteed the kale along with the mushrooms, onions, garlic, chopped fresh rosemary, and some chopped red bell pepper I happened to have in the frig. Covered a few minutes to let it all steam a bit before adding to the eggs, milk, cheese. Thanks, Ms. Shulman!
Pat
Be sure to really drain the greens well and, actually, the liquids from the mushrooms and onions as well. I added some fresh nutmeg and lemon zest and put extra Gruyere on top. Very flavorful but I think I'll like it better draining out as much liquid as possible prior to baking.
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