Mixed Greens Gratin
If you’re looking for a new side dish for your holiday table this will be enjoyed happily by your family and friends. The creamy texture of this gratin will sit aside any of your favourite proteins or enjoyed alone with some crusty bread.
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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 10% Cream
- 2 Eggs
- 1/4 cup Parmesan Cheese freshly grated
- 1 cup Light 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.
Estimated Cost Per Serving:
Nutrition Facts
Mixed Greens Gratin
Per
96 g
Calories
200
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Carbohydrates
3
g
1
%
Fibre
1
g
4
%
Sugars
1
g
1
%
Protein
5
g
10
%
Cholesterol
50
mg
17
%
Sodium
240
mg
10
%
Vitamin A
3000
IU
60
%
Vitamin C
20.6
mg
25
%
Calcium
150
mg
15
%
Iron
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards