Yup, I’m still off gallivanting for my birthday; well, more like recovering. After S.F. last weekend, we continued the celebrations with the Putah Creek Winery wine tasting, River Cats game and Demolition Derby at the Dixon Mayfair this past weekend—some good ol’ local fun.
I’ll be back next Monday with a new recipe. Until then, I hope you’ll enjoy this gratin recipe. You can exchange the collards for beet greens, spinach, any other favorite green or even mix and match.
Go to Vegetarianized.com for more pictures of this recipe (click “side” from the categories in the right column), nutrition and price information, plus other recipes. Or, check back each Monday for a new tasty dish.
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 soy milk
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 soy milk 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 2 quart 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 Capps loves food and is a vegetarian—she doesn’t believe these things are mutually exclusive. A vegetarian for the past nine years, Adrienne created Vegetarianized.com as a way to share her passion for eating, drinking, and cooking—and to make vegetarianism more accessible. The blog transforms meat dishes into vegetarian or improves vegetarian recipes and puts the results up in a weekly post called the Sunday Serving on the blog and at the Facebook Group Vegetarianized. Adrienne is also a food writer, teaches cooking classes in Davis and is an amateur caterer. Upcoming cooking classes and recent food articles are found on the blog home page.