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White Bean, Greens and Tomato Gratin
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Vegetarian Times Issue: June 1, 1999 p.64 — Member Rating: To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs. Ingredient List | |
| 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 |
Directions
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.
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