So I just Googled Greens Gratin and there are roughly a million recipes out there. But mine has fennel, and its the best, so you should try it anyway.
I actually owe the basis of this recipe to the Winter 2009 edition of Edible Seattle and the stunning recipe for Greens Gratin with Sausage they have in there. You should make that one too.
Imagine everything that is lovely about a gratin: rich, creamy, cheese laden and comforting, plus more flavor and better for you than potatoes alone. That's Greens Gratin with Fennel. I make this year round and everyone demands the recipe.
Greens Gratin with Fennel and Maybe Sausage
You Will Need:
1 Bunch each of Dino Kale, Collard Greens, Kale and Chard. Cleaned, de-stemmed and chopped large. You will have way more than you think you can possibly eat, but they cook down.
1 Fennel Bulb, trimmed and sliced
1 Italian Sausage if your into that
Olive Oil
Butter
1 Cup Chicken Stock (OR if you prefer no stock, add a splash of Soy sauce and a pinch of curry powder to your greens once steamed. Trust me, its amazing.)
1/2 Onion, chopped
1 1/2 to 2 cups grated cheese. Swiss and Cheddar or Jack make a great combo
1/2 to 3/4 Cup Heavy Cream
1 Egg
1-2 Tbs Flour
1-2 Tsp Italian Herb seasoning blend. Or a few sprigs each of fresh Thyme, Rosemary and Oregano are even better.
To Make:
Preheat oven to 350 and then get a big pot with a lid. Seriously, the biggest pot you own. Heat to medium-high and add a generous bit of butter and the onions and fennel. Stir while cooking for a minute or so until the onions begin to go clear. Add the sausage if your into that, and cook until done, letting it brown on the bottom of the pot. Remove from pot and set the onions, fennel and sausage aside in a bowl. Return the pot to heat and add a drizzle of Olive Oil to the pot when its hot. Add greens to the pot until its about half full, stirring as they cook. Add a few Tbs of the chicken stock and cover. You can use water if you prefer no stock. Repeat, adding greens and stock/water until they are all cooked down. Don't go crazy with the stock because you will want too cook off the excess liquid at the end. Once the greens are tender remove the lid and turn up the heat, stirring consistently until the extra liquid is gone. Now is the time to add the soy sauce/curry powder if you have not used stock. Sift in the flour and stir to coat the leaves, then stir in the herbs, onion, fennel and sausage. Stir in grated cheese.
Remove from pot and pile greens etc. onto a buttered pie plate. Whisk your egg and cream together and then drizzle evenly onto the greens and add some pepper to the top. Bake until lightly browned and bubbly, usually 30 minutes.
Super YUM.
xoxo
