Great greens gratin

November 19, 2008|Tony Rosenfeld

Serves 10

Dry the greens in a salad spinner so they're not wet when you add them to hot oil. Panko are very crisp Japanese bread crumbs.

Olive oil (for the dish) 5 tablespoons olive oil 1 clove garlic, chopped 2 large bunches Swiss chard, stemmed, rinsed, dried, and torn into smaller pieces 1/2 teaspoon salt, or to taste 1 pound fresh spinach, rinsed and dried 1/2 cup heavy cream 1 1/4 cups freshly grated Parmesan 1 cup panko

1. Oil an 8-inch baking dish. Have on hand a rimmed baking sheet.

2. In a large skillet over medium-high heat, heat 1 1/2 tablespoons of the oil with the garlic for 2 minutes or until the garlic sizzles steadily. Add the chard and 1/4 teaspoon of the salt. Cook, tossing the greens with tongs, for 4 minutes or until they wilt. Transfer to the baking sheet.

3. Add 1 1/2 tablespoons of oil to the pan. When it is hot, add the spinach and the remaining 1/4 teaspoon of salt. Cook, tossing with tongs, for 3 minutes or until it wilts. Pour off most of the liquid from the pan.

4. Return the Swiss chard to the pan. Stir in the cream and 3/4 cup of the Parmesan. Transfer the greens to the baking dish.

5. In a bowl, toss the panko with the remaining 2 tablespoons oil and 1/2 cup Parmesan. Sprinkle them on top of the greens. Set aside at room temperature for up to 2 hours.

6. Set the oven at 425 degrees (if it isn't on already). Bake the gratin for 15 minutes or until the panko and the greens are bubbling at the edges.