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Greens to the rescue!

December 29, 2010
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Greens gratin recipe

Ooops I did it again like Britney Spears. I ate too much of the wrong stuff over the holidays. Eh, who didn’t?

The snowstorm didn’t help. Instead of driving home on Sunday, we skidded through New Jersey until finally getting off the Turnpike and finding a lovely Days Inn to wait out the storm in. Our only option for food was chinese takeout. Lo mein, eggrolls and sesame chicken is not exactly the best way to top off a weekend of holiday eating!

Luckily we’re home safe and sound. And we have much less snow down here. By less, I mean none. Maybe the south ain’t so bad after all. It was downright warm yesterday afternoon as I ran some errands. (One of my errands included picking up a diaper bag. That’s right. Now that the holidays are wrapping up, baby prep is in full gear!)

So to give my digestive system a much needed post-holiday pick-me-up, I’m turning to greens. Of course! Over the long weekend I had carrots and green beans and tomatoes, but I sure missed my dark, leafy friends. They keep things moving smoothly, if you know what I mean. Plus they’re jam packed with nutrients and happy, light energy.

Yeah. Could use some of that.

Whether your favorite is kale, collards, cabbage or swiss chard, they’ll all work in a gratin. This is a super simple way to serve impressive greenery! I wish I could remember where I got this recipe – it literally fell out of my recipe box when I was baking cookies last week. I was like, ok ok universe, I get the hint!

Greens Gratin
1 onion
4 Tbl. butter
2 lbs. kale, swiss chard, etc.
1 tsp. salt
1 tsp. pepper
1 Tbl. whole wheat flour
1 cup milk
3 Tbl. whole wheat breadcrumbs
3/4 cup grated parmesan cheese

Preheat oven to 400F. Oil 9×11 baking pan and set aside.

Slice onion very thin. Over med heat, melt butter in large skillet. Add onions and cook until they start to brown. Slice greens into small pieces, including stems. Add to onion and cover. Cook until wilted but not gray.

Sprinkle flour and S+P into skillet with greens and onion. Turn heat to high and add milk slowly, stirring to make a thick sauce (about 5 minutes.) Pour into pan, cover with breadcrumbs and cheese. Bake 20 minutes. Slice and serve.

So, besides some greens, what’s on tap for the last few days of 2010? As you might guess, I’m not a big NYE party animal this year with my 35 week pregnant belly. I’ll tell you who IS having a party and it’s my little boy, kicking away in there!

  • Brenda

    ahhh greens! I am craving them so much right now, and I even made some great food choices all through the holiday week. Seems I can’t get enough of them, and I’m really missing my fresh organic garden right out my back door right now. Spring can’t get here fast enough. (My favorite is Spinach..I am adding it to eggs/smoothies/salads/pasta right now :)

  • Dawn Hutchins

    ooo I love this! I’ve been making frittatas left and right in the same way to pack the veggies in. I had a broccoli/cauliflower one for lunch. YUM.

  • Erica

    YUMMMMMM! I so just bookmarked this. I know I would love this dish. Glad you guys are finally home safe :) You’re getting SO close to baby time! Are you nervous & excited all at the same time? I’m hoping to spend the next few days pretty much laying low! I’m exhausted after traveling for Christmas

  • Rose

    I ate pretty well during the holidays, but my system is used to a cleaner diet than what went on around Christmas! Finally feeling better again. Greens GRATIN!? This looks amazing!

  • Tracy DeShiro

    Sounds easy and yummy! I’m definitely going to try. 35 weeks, WOW!! Hope you’re still feeling good!

  • Lillian

    Hey Michelle- any thoughts on a good substitute for the milk (for those of us who can’t eat lactose)

    Thanks this looks great!

  • Stella

    Hey Michelle, glad you like your new snow-less area of the world! Oh, and I just started growing my own organic greens, so I’m going to save this recipe to my files. It looks so good and very warming too…
    Happy New Year by the way!

  • sophia

    “Eh, who didn’t?”

    Hee hee hee. I like your attitude. No need to freak over a little indulgence. After all, a good indulgence serves a good purpose sometimes in making you crave light and greeny meals like this!

  • Monet

    Your sweet baby must be loving these greens! Only a few more weeks…how exciting! This casserole looks amazing. Delicious and nutritious. Thank you so much for sharing with me, my sweet friend. I hope you and your family have a happy New Year!

  • Rita

    I need that recipe; we have been eating so much heavier foods than usual;Glad to hear you made it home safe and sound. What a great year ahead for you with angel
    appearing in your little corner.
    Wishing you and your family the best for 2011.

  • Michelle

    Brenda – You really can’t get too many greens, like, ever. I’m jealous of your spring garden!

    Dawn – oh, that’s a good idea! Especially with an overabundance of CSA veggies.

    Erica – Yes, we’re excited and nervous and just plain…curious what this whole parenting thing is going to be like!

    Rose – I know, I know right? Not potatoes au gratin, but greens. So much better.

    Tracy – You’re not far behind, my friend :-) Hope you are well!

    Lillian – Oh, a dairy free gratin, hmmm well I’m sure any milk substitute would work like almond or rice milk. Instead of cheese you could use nutritional yeast!

    Stella – You’re growing greens now??? I’m jealous and impressed all at once!

    Sophia – Seriously, we all knew it would happen, it did, I’m over it! :-)

    Monet – Yes, greens are great for baby. Better give them to him now before he’s born because I hear cabbage-family veggies can give babies a lot of gas when they breastfeed. Will have to figure that one out…

    Rita – Thank you! Good wishes to you and yours as well :-)

  • delishhh

    Oh i feel you. Yesterday i made two soups. Potato leek and minestrone. . .my natural way from holiday detox :)

  • Zibi

    I couldn’t wait to eat more nutritious food after Christmas either, salads and squash… I like this gratin, I’m never sure what to do with chard, so I’ll keep this in mind.

    NYE will be quiet for us this year too, exactly what we need to welcome what is sure to be a hectic year! Our little one’s kicks have gotten so strong during the last week!… it’s amazing :)

    Happy New Year!

  • Jacqueline

    35 weeks?!?! How come we haven’t seen a picture of you in a while? Your move is complete and the holidays are almost over….we want to see your beautiful belly! :)

  • Joanne

    Yes I will say that Christmas wasn’t my finest moment when it came to eating healthy, but I’m ready to get back on the bandwagon! This gratin looks delicious!

    Happy NY michelle!

  • Cara

    Yum! This sounds like a delicious way to get some greens back into the picture after all of that holiday indulging. I cooked a gratin for Thanksgiving that had kale and acorn squash…it was similar and SO yummy!

  • Tracy DeShiro

    Making this tonight. :)

  • Michelle D

    it’s in the oven right now…this is the longest 20 minutes……!

  • Lori

    The highlight to my winter is greens! They are a staple here thanks to blogs like yours. I’ve always eaten veggies, but other food and health bloggers have show me how to enjoy greens. I am loving this new way to prepare them. I’ve gotta try it!

  • laurie

    I made this last night and it was DELICIOUS. I could have eaten the whole pan. 7 y/o daughter was cautious, but really liked it. Husband also thought it was delicious. A family hit!

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