Best Mustard Greens And Cambozola Gratin Recipes

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MUSTARD GREEN GRATIN



Mustard Green Gratin image

Provided by Alton Brown

Categories     side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound stemmed mustard greens
1 tablespoon unsalted butter, plus extra for baking dish
3 whole eggs, beaten
10 ounces ricotta cheese
2 ounces grated Parmesan (approximately 1/2 cup)
1/2 teaspoon kosher salt, plus extra for garlic and mushrooms
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
12 ounces mushrooms, sliced
1 cup crushed round butter crackers

Steps:

  • Preheat the oven to 375 degrees F.
  • Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.
  • Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
  • In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
  • In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach. Remove the pan from the heat.
  • Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.

COLLARD GREENS GRATIN



Collard Greens Gratin image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces bacon, diced
1 cup sliced baby portabello mushrooms
3/4 cup diced red onion
2 bunches collard greens, rinsed, deveined and cut into 1/8-inch wide strips
1/3 cup butter, plus more for greasing pan
1/3 cup all-purpose flour
2 1/2 cups heavy cream
Salt and ground black pepper
1/2 to 3/4 cup grated Asiago
1/2 cup french-fried onions

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large saute pan, fry the bacon until half-cooked. Add the mushrooms and red onions and saute until the bacon is fully cooked and onions have softened. Increase the heat to high. Add the collard greens and cook until the greens are wilted. Turn off the heat and set the pan aside.
  • In a separate pan, melt the butter and then add the flour. Cook, whisking frequently, to create a smooth, blond roux (this will take 3 to 4 minutes; do not brown, as the goal is just to remove the raw taste from the flour). Slowly add the cream while whisking and adjust the heat to keep the sauce at a simmer. Add the salt and pepper to taste (it should taste like a moderately salty cream gravy). Continue cooking until the sauce thickens and easily coats the back of a spoon.
  • Butter an 8-by-12-inch casserole dish (or 8-to-10-cup capacity casserole). Combine the collard greens with cream sauce and transfer to the casserole. Top with the cheese and french-fried onions. Bake, uncovered, until the cheese begins to brown, 15 to 20 minutes.

THREE-GREENS GRATIN



Three-Greens Gratin image

This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale (kale will require a minute or two more of blanching). I have kept the seasonings to a minimum as you have plenty to prep, but a Provençal cook would probably add chopped parsley and perhaps savory or rosemary. You won't be using the chard ribs here, but keep them to use in other dishes.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h15m

Yield Serves 6 generously

Number Of Ingredients 16

2 generous bunches Swiss chard (about 2 to 2 1/4 pounds), stemmed and washed in 2 changes of water
Salt
1 pound beet greens or spinach, stemmed and washed in 2 changes of water
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
1 onion, chopped
1/2 pound leeks (1 large or 2 smaller), white and light green parts only, cleaned and chopped
3 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 pound cabbage (1/2 medium), cored and chopped
4 eggs
1 cup cooked rice or farro
Nutmeg
Freshly ground pepper
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
1/4 cup breadcrumbs (optional)

Steps:

  • Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.
  • Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).
  • Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
  • Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
  • Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.
  • Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1049 milligrams, Sugar 7 grams, TransFat 0 grams

GREENS AND BULGUR GRATIN



Greens and Bulgur Gratin image

Categories     Leafy Green     Side     Bake     High Fiber     Casserole/Gratin     Mozzarella     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a main course or 6 as a side dish

Number Of Ingredients 10

1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach,Swiss chard, and/or mustard greens
6 large garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
*available at natural foods stores and specialty foods shops

Steps:

  • In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
  • Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
  • Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
  • In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.
  • Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
  • Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
  • Make topping:
  • In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
  • Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until bubbling and top is browned lightly.

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