Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 6 portions

Ingredients

  • Half a bunch Rapini trimmed
  • 2 tbsp Extra Virgin Olive Oil
  • 6 cloves Garlic minced
  • 2 cups Each Chopped Kale Leaves and Swiss Chard
  • 1 pkg Baby Spinach
  • 1/2 tsp Each Salt and Fresh Ground Pepper divided
  • 1 cup 35% Whipping Cream
  • 2 Eggs
  • 1/3 cup Parmesan Cheese freshly grated
  • 1 cup Old White Cheddar Cheese shredded

Instructions

  • In a pot of boiling water, blanch rapini for 4 minutes. Drain well and chop; set aside.
  • In a large deep skillet, heat oil over medium heat and cook garlic for 30 seconds. Add kale and Swiss chard; cook, stirring for 3 minutes. Add rapini and baby spinach and half each of the salt and pepper. Cook for about 5 minutes or until all the greens are wilted and tender but firm. Scrape into a greased casserole dish.
  • In a bowl, whisk together cream, eggs, Parmesan cheese and remaining salt and pepper. Pour over top of greens and sprinkle with Cheddar cheese.
  • Bake in 400 F (200 C) oven for about 15 minutes or until bubbly and golden.
Nutrition Facts
Mixed Greens Gratin
Serving Size
 
96 g
Amount per Serving
Calories
200
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
95
mg
32
%
Sodium
 
270
mg
12
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
3000
IU
60
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
150
mg
15
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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