Cheesy Greens And Rice Gratin Recipes

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
• Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. Stir in the cooked greens and the thyme and toss together. Season to taste with salt and pepper. Remove from the heat.
• In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
• Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides. Remove from the heat and allow to sit for at least 10 minutes before serving.

Steps:

• In a large bowl, combine the rice, parsley, 1/3 cup cheese, onion, green pepper and garlic. In another bowl, combine the eggs, milk, oil, lemon juice and zest, salt, seasoned salt and pepper. Stir into the rice mixture. , Transfer to a greased 2-qt. baking dish; sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until golden brown.

Steps:

• Preheat the oven to 375 degrees F.
• Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
• In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• In a large Dutch oven, combine the cream, mascarpone, onion, garlic, nutmeg, smoked paprika, lemon zest, salt and pepper, then bring to a simmer over a medium-low heat, stirring as you go. Simmer gently until the onions and garlic are very soft, about 10 minutes.
• Add all of the kale to the cream mixture, then cover and allow to wilt, about 3 minutes. Stir and cook until the greens are just wilted and coated in the cream mixture.
• Transfer the greens mixture to a 10-inch cast-iron skillet and spread evenly. Top with the Gruyere and panko breadcrumbs. Place the skillet on a baking sheet and bake until bubbly and the cheese is melted, about 30 minutes.

Steps:

• Bring a pan of lightly salted water to the boil and cook the cauliflower florets for 3 mins. Add the broccoli and cook for 2 mins more. Drain in a colander and leave to steam-dry.
• Tip the spinach into a large saucepan, add 2 tbsp water and cook with the lid on over a low heat for 3-4 mins until wilted, then tip into a sieve and press the excess moisture out of it with the back of a wooden spoon. Set aside.
• Heat the oven to 220C/200C fan/gas 7. Melt the butter in a saucepan over a low heat until foaming, then stir in the flour to create a thick paste. Cook for 2 mins, remove the pan from the heat and whisk in the milk in several additions until lump-free. Return to the heat and whisk until thickened. Whisk in the mustard, most of the cheese and the chives. Season to taste.
• Arrange the vegetables, including the cauliflower leaves, in a medium ovenproof dish. Pour over the sauce, then sprinkle with the remaining cheese. Bake for 25-30 mins or until golden and bubbling.

Steps:

• Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Steps:

• Preheat the oven broiler, and adjust the rack to be several inches from the flame.
• Pour the olive oil into a small cast iron or other ovenproof skillet over medium heat. When it shimmers, add the garlic and cook until it starts to become tender. Sprinkle in the za'atar and cook for just a few seconds, letting the spices bubble and bloom. Add in the greens and cook until wilted, then stir in the tomatoes and rice, taste, and add salt as needed. Cook for a few minutes to let the flavors combine, then turn off the heat. Stir in the pistachios.
• Pack the rice mixture down evenly with a spatula. Sprinkle with the cheese. Slide the skillet under the broiler and cook 3 or 4 minutes - until the cheese is melted, bubbly, and slightly browned. Let cool slightly, but eat it hot.

Steps:

• Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
• Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
• Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
• Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
• Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
• Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.

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.

Steps:

• Preheat oven to 375 In a large fry pan, melt butter.
• Add onion and garlic and cook for 1 min over med heat.
• Add thyme, rice, and flour, stirring for 1 minute Pour in chicken broth, stir and bring to a boil, cook for 1 minute Remove from heat.
• Stir in broccoli, milk and parm cheese.
• Mix well and pour into a buttered 6 cup casserole dish.
• Cover and bake for 35 min or until tender.
• Meanwhile, to make crumb topping, toss together all ingredients and set aside.
• Remove casserole from oven, stir in lemon zest and sprinkle with crumb topping.
• Broil for 1 to 2 min until golden.

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.