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Thursday, August 11, 2011

Greens au gratin

I had scads of end-of-season chard in my garden, and this is what I did with it.  It's similar to the holiday favorite broccoli-n-cheese casserole.  You can use any combination of greens you want, just be sure to cook them and drain them very well.  You'll need about 5 cups cooked for this recipe. 

Before cooking

Greens au gratin
Makes 8-10 servings (2 8x8 pans)

3 lbs. chard, roughly chopped
2-3 cups shredded cheese (any variety)
3 eggs
3/4 cup milk
1/2 cup sour cream
pinch salt and pepper
3 tbsp butter, cubed
1 cup cracker crumbs (optional)

Boil the chard 10-15 minutes, until thoroughly cooked.  Drain.  Chop again, then drain again.  Press hard on the greens to get as much liquid out as possible.  You should have about 5 cups of cooked greens. 

Stir cheese into greens.  Divide mixture into desired baking dishes (I used 2 8x8 pans).  Mix eggs, milk, sour cream, salt and pepper together.  Pour evenly into baking dishes.  Dot with butter.  If making a freezer kit or prepping for next-day cooking, put optional cracker crumbs in a ziptop bag and wrap with casserole.  Fridge or freeze.

To cook, thaw.  Sprinkle cracker crumbs on top of casserole.  Bake 45 minutes at 350F. 

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