Gratin Of Greens Casserole By James Beard, Chef Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Spinach, fresh
1 cup: Rice, cooked
3/4 cup: Olive oil,
3 each: Garlic cloves, fine chopped
2 lbs: Swiss chard,
6 medium: Eggs,
2 lbs: Zucchini,
1/2 cup: Bread crumbs, fine crumbled
Salt, to taste
Directions:
James Beards Gratin of Greens Casserole
Makes: 6 to 8 servings.
* Instructions *
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.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN: 0-89043-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp
Makes: 6 to 8 servings.
* Instructions *
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.
From: James Beards Theory & Practice of Good Cooking. Consumers Union
Edition for Consumer Reports Readers. Published by Alfred A. Knopf,
Inc. Copyright 1977 by James Beard. ISBN: 0-89043-6.
From: Don Alt Date: 09-13-94
Source from luhu.jp