Gratin of greens casserole by james beard, chef

 
              Gratin of Greens Casserole By James Beard, Chef
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      lb            Spinach -- fresh
      3/4  c             Olive oil
    2      lb            Swiss chard
    2      lb            Zucchini
    1                    Salt -- to taste
    1      c             Rice -- cooked
    3                    Garlic cloves -- fine chopped
    6      md            Eggs
      1/2  c             Bread crumbs -- fine crumbled
 
   Wash the spinach well. Remove the coarse stalks; dry the leaves
   thoroughly and chop rather fine. Using a heavy skillet, cook spinach
   in 2 tbspns olive oil over medium heat until just wilted. Drain and
   put into a large bowl. Wash, dry, and chop the Swiss chard. Using the
   same skillet, cook chard in 2 tblspns olive oil until wilted. Drain
   and add to the spinach. Wash, dry, trim, and dice the unpeeled
   zucchini; add about 4 more tblspns olive oil to the skillet. Saute'
   the zucchini, tossing well until just tender. Add zucchini to the
   spinach and chard, season with salt to taste, and mix in the already
   cooked rice and garlic. Combine well. Transfer to a well-oiled, heavy
   2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top.
   Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them
   over the vegetables mixture; sprinkle the top with bread crumbs;
   return to the oven and bake until the eggs are just set, about 10 to
   15 minutes. Eat warm or cold. This makes an excellent luncheon or
   supper dish.
 
 
 
 
 
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