Gratin of Greens
Author and Educator
A gratin is a typical casserole from Provence. Traditionally gratins are cooked in a large oval earthenware dish called a tian. There are endless combinations and variations of vegetables, vegetables and fish, or vegetables and eggs that can be used to make a gratin.
Ingredients
- 2 pounds spinach, chopped
- Olive oil
- 2 pounds Swiss chard, chopped
- 2 pounds zucchini, diced
- Salt to taste
- 1 cup cooked rice
- 3 cloves garlic, chopped
- 6 eggs, well beaten
- Fine bread crumbs
Method
Preheat oven to 300ºF.
Wash and dry the spinach, and cook with a little olive oil in a heavy skillet over medium heat until just wilted. Cook the chard in the same manner. In 6 tablespoons of olive oil cook the zucchini until just tender. Combine the vegetables with salt to taste, the rice, and the garlic.
Transfer to a well-oiled heavy baking dish. Add 3 to 4 tablespoons olive, and bake in a 300ºF oven for 20 minutes. Mix the eggs into the vegetable mixture, sprinkle with crumbs, and return to the oven until the eggs are just set.
Yield
6 to 8 servings
