White Bean, Greens and Tomato Gratin

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To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.

  • servingServings

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 437
  • Carbohydrate Content: 50 g
  • Fat Content: 19 g
  • Fiber Content: 10 g
  • Protein Content: 16 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 26 mg