Recipe: Two-Cheese Collard Gratin

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LOVE your mate, family and friends for Valentine’s Day with one of my most popular, heart-healthy dishes from a cooking class I teach called “Healthy Winter Cooking In-Season.” I developed this particular recipe after receiving lots of greens from a local CSA. It’s pretty simple to make, uses a pound and a half of healthy greens, and gets you hooked with a modest amount of super-flavorful cheeses and a touch of nutmeg. And you could substitute beet greens, kale, spinach or chard.

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Servings: 6
Time: 20 minutes active; about one hour total

1/4 teaspoon salt
1 1/2 pounds collard greens (I used 1 pound collards; ½ pound spinach), washed well, dried and coarsely chopped
1 tablespoon olive oil
3 garlic cloves, minced
1 small onion, chopped
3 large eggs
1 1/2 cups soymilk
2 ounces gruyere cheese, grated
1 ounce parmesan cheese, grated
1/4 teaspoon nutmeg and black pepper, each
1/3 cup plain breadcrumbs

1. Preheat oven to 350 degrees.

2. Heat large pot of water to boiling. Add salt and greens and cook 2 minutes. Drain and let cool. Squeeze greens to remove as much liquid as possible.

3. Heat oil in a small skillet over medium heat. Add minced garlic and onion and cook until soft, but not browned, about 2–3 minutes. Add greens and stir to incorporate. Remove from heat.

4. Whisk eggs and soymilk in a large bowl. Add 2/3 of mixed cheeses, nutmeg and black pepper and then pour into greens mixture. Stir to incorporate well.

5. Pour into a 2Q baking dish coated with cooking spray. Sprinkle breadcrumbs and remaining cheeses. Bake for 30 minutes until custard is set. Let cool 10 minutes before serving.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and above all, tasty, lifestyle.