White Bean, Greens and Tomato Gratin
To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.
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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.
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
- 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.
Nutrition Information
- Serving Size 4 servings
- Calories 437
- Carbohydrate Content 50 g
- Cholesterol Content 0 mg
- Fat Content 19 g
- Fiber Content 10 g
- Protein Content 16 g
- Saturated Fat Content 3 g
- Sodium Content 26 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g