Winter Greens Gratin Recipes

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WINTER VEGETABLE GRATIN RECIPE BY TASTY



Winter Vegetable Gratin Recipe by Tasty image

Here's what you need: parsnip, butternut squash, Yukon Gold potatoes, Kroger Brand Brussels Sprouts, heavy cream, parmesan cheese, fresh thyme, kosher salt, freshly ground black pepper, unsalted butter, garlic, large leek, gruyère cheese

Provided by Kroger

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

1 lb parsnip, peeled
1 lb butternut squash, neck only, peeled
1 lb Yukon Gold potatoes, scrubbed
½ lb Kroger Brand Brussels Sprouts, stemmed
2 ½ cups heavy cream, divided
6 oz parmesan cheese, finely grated
1 ½ teaspoons fresh thyme, divided
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon unsalted butter
2 cloves garlic, minced
1 large leek, white part only, finely chopped
3 oz gruyère cheese, finely grated

Steps:

  • Preheat the oven to 400°F (200°C).
  • Thinly slice the parsnips, butternut squash, potatoes, and Kroger Brand Brussels Sprouts on a mandoline or with a very sharp knife. Transfer each vegetable to a separate medium bowl.
  • Add ½ cup cream, 1 ounce Parmesan cheese, 1 teaspoon thyme, ½ teaspoon salt, and ¼ teaspoon pepper to each bowl, and toss until the vegetables are well coated.
  • Grease a 3-quart baking dish on all sides with the butter. Pour the remaining ½ cup cream into the bottom of the baking dish. Stir in the garlic and leek until evenly distributed, then sprinkle with 1 ounce of Parmesan.
  • Arrange the sliced vegetable in the baking dish, alternating between vegetables, by stacking a few slices together and fanning out at an angle in the dish. Continue arranging in rows until the dish is filled, tucking smaller slices into any gaps. Sprinkle more salt and pepper and the remaining ounce of Parmesan over the top.
  • Cover the dish with foil, then bake for 25 minutes. Uncover and bake for another 20 minutes, or until the vegetables are tender and the sauce has thickened. Cover again with foil if the top is browning too quickly.
  • Remove the gratin from the oven and top with the Gruyère cheese.
  • Turn the oven to broil. Return the gratin to the oven and broil for 3-5 minutes, or until browned and bubbling on top. Remove from the oven and let sit for 5-10 minutes.
  • Before serving, sprinkle with the remaining ½ teaspoon of thyme.
  • Enjoy!

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

WINTER GREENS AND BUTTERNUT SQUASH GRATIN



Winter Greens and Butternut Squash Gratin image

Provided by Virginia Willis

Categories     side-dish

Time 1h40m

Yield Serves 8 to 10

Number Of Ingredients 12

2 teaspoons unsalted butter, plus more for the gratin dish
2 butternut squashes, (about 3 pounds total), cut in half lengthwise and seeded
One 10-ounce bag chopped kale
2 tablespoons pure olive oil
6 cloves garlic, very finely chopped
Coarse salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
Pinch of ground allspice
Leaves from 4 sprigs thyme, chopped
1 1/2 cups heavy cream
3 tablespoons plain or whole-wheat fresh or panko (Japanese) breadcrumbs
2/3 cup freshly grated Parmigiano-Reggiano cheese (about 2 1/2 ounces)

Steps:

  • Preheat the oven to 400 degrees F. Butter a large gratin dish. Peel the squash, then cut crosswise into 1/4-inch slices; set aside.
  • Bring a large pot of salted water to a rolling boil. Add the kale and cook until just tender, about 5 minutes. Drain well in a colander, then squeeze out any excess water.
  • Heat the oil in a large saute pan over medium-high heat. Add the garlic and the well-drained greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.
  • Meanwhile, place half the sliced squash in the prepared dish and season with salt and pepper. Combine the nutmeg, allspice, and thyme in a small bowl. Spoon the kale over the squash and sprinkle with half the seasoning mixture. Top with remaining squash and sprinkle with the remaining seasoning.
  • Pour the cream over the gratin and cover with a piece of aluminum foil. Bake for 25 minutes, remove the foil, and press down on the squash with a spatula to compress. Cover and continue baking until the squash is soft when pierced with the tip of a knife, about 20 minutes.
  • Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees F. Remove the foil from the gratin dish and sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool for about 10 minutes before serving.

HEARTY WINTER GREENS SAUTE



Hearty Winter Greens Saute image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 bunch mustard greens, cleaned
1 bunch turnip greens, cleaned
1 bunch kale, cleaned
1 bunch Swiss chard, cleaned
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
4 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
1 1/2 cups chicken broth

Steps:

  • Remove the center stems from all the greens and slice the leaves into 1/2-inch ribbons. Pour the olive oil into a large Dutch oven set over medium-high heat. Once hot, add the onion and garlic and saute until tender and fragrant, about 4 minutes. Season with salt and pepper.
  • Stir in the ribbons of mustard greens, turnip greens and kale in batches, adding the next batch as the one prior wilts down. Once those three greens are added to the pot, pour in the broth and cook 15 minutes. Then add the ribbons of Swiss chard and cover with a lid. Let simmer 5 more minutes. Taste for seasoning. Spoon the greens into a large serving dish.

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