Gratin of Greens

Nov 2010 Relish Magazine

(made for Cooking Club - Garden Harvest)

Ingredients:

2 pounds spinach, chopped
Olive oil
2 pounds Swiss chard, chopped
2 pounds zucchini, diced
Salt to taste
1 cup cooked rice
3 cloves garlic, chopped
6 eggs, well beaten
Fine bread crumbs
Parmesan cheese, finely grated

Method:
Preheat oven to 350º.

Wash and dry the spinach, and cook with a little olive oil in a heavy skillet over medium heat until just wilted. Cook the chard in the same manner. In 6 tablespoons of olive oil cook the zucchini until just tender. Combine the vegetables with salt to taste, the rice, and the garlic.

Transfer to a well-oiled heavy baking dish. Add 3 to 4 tablespoons olive, and bake in a 350° oven for 20 minutes. Mix the eggs into the vegetable mixture, sprinkle with crumbs and cheese, and return to the oven until the eggs are just set, about 15 min..

Note: Needs salt at eating time, but is very good! Gluten Free: omit breadcrumbs.