With a whole big garden of veggies, and a husband who does not like the flavour/texture of most of them, it is always one of my goals to find ways to make veggies more palatable for him. After all, there are only so many veggies one girl can eat on her own!
I first made a beet green gratin following a recipe I learned in this course from Nourished Kitchen. (This course was amazing and totally worth taking!) After a few tries I made a few adaptions and came up with a cheezy, creamy way to serve greens that hubby will eat (although he does tell me that it would be even better if I left out the greens…..sigh….)
I, however, loved it and will definitely make it again! It’s great with greens from yellow and red beets and easily adaptable to any garden green.
Garden Green Gratin
Chop one whole onion finely and saute in a tablespoon or so of butter until softened. There’s no need to measure here….we’re cooking, not building a bridge. Add in the greens and some minced garlic (as much as you like, I used two cloves) and season with a little salt and pepper.
Pour over about a cup of stock (chicken or veggie), put a lid on it, and let it simmer until the greens are nice and tender.
Mix about a tablespoon of flour with a little milk to make a slurry (a smooth mixture of flour and milk without any lumps). Pour this into the pan while you stir. Pour in about a cup of milk. Stir away while it thickens.
Then add about a cup of shredded cheddar cheese (I used an old white cheddar) and stir. If it doesn’t seem thick enough to you at this point, add a little more slurry. If it’s too thick, add a little milk. (See…you don’t need those measuring spoons really….)
Then go out into your garden and pick a handful of fresh herbs (or into your fridge, or use dried if you don’t have fresh) and chop finely. I used a blend of sage, marjoram, lovage and thyme. Stir into your gratin and remove the pan from the heat.
For the topping, mix 1 cup of bread crumbs (I make my own from stale bread – or in more recent times from failed sourdough recipes!) with a few tablespoons of grated parmesan cheese, about 1/4 cup of ground nuts (I used almonds) and enough fat or oil to moisten them (I used coconut oil.)
Sprinkle the crumbs over the gratin. (If you didn’t cook your gratin in a cast iron pan you will have to transfer it to an oven-safe dish first. Just one more reason I love cast iron!) Now stick it into a 350 degree oven until it is golden and bubbly. It took about 20 minutes in my oven.