Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.
Ingredients
让8到10次
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Leave a Review
Reviews (19)
Back to TopI chopped the garlic kind of chunky and left it in (plus, I only had thyme in my spice cabinet), and then simmered the non-blanched greens in the cream and milk until tender and my family and my guest RAVED. Also used Scharr's gluten free ciabatta to make the crumbs (celiac disease), and they were delish.
nerabene
Pasadena, CA
10/23/2020
I read the reviews that this was an extensive recipe to make but I thought 'It's thanksgiving I'll give it a go'. It took me two hours of blanching, cooling, chopping, draining, stirring, etc before I even put it in the oven. So be warned there's lots of prep work. Having said that I think that next time I can forego a few steps. I'd consider getting the frozen veg as others have suggested. Also I'm not sure that you need to cook the breadcrumbs in a skillet before they hit the oven. Recipe stated to cook them till golden brown in a skillet, then they go in the oven for an additional 35+ minutes, and again the recipe said 'till golden brown'. Ours were a lot darker than golden brown. I also ended up with more than 6 cups of veg after all the chopping and blanching so I should have increased the cream proportionately. And as mentioned there were too many breadcrumbs. Next time I make it I will reduce breadcrumbs and increase cream.
jlilley1
Michigan
11/25/2016
Delicious as a vegetarian entree. I've made it several times for my family and they've requested it at Thanksgiving. I've used different combinations of greens (kale, spinach, separately and blended) and it always works out well. I do think people are right about cutting back on the bread crumbs. I usually use a whole wheat loaf from the farmers market and cut it into cubes myself. I also use a garlic press on the garlic cloves and don't discard them, but I cut back a bit.
pescetarian
Mt. Kisco, NY
11/23/2016
Wonderful, but a ton of work to prep the greens. (To get them dry, I used the salad spinner and then squeezed them in a towel.) I agree with other reviewers that the breadcrumbs are a bit much - and I love breadcrumbs! The greens are so lovely, and the breadcrumbs bury them a bit. Would halve the crumbs next time. The inclusion of mustard greens is particularly inspired.
pghgrl
brooklyn, ny
2/28/2015
I thought this was very nice. A tasty way to get more greens. Can use less breadcrumbs. I used bagged chopped greens which cut down on the prep. I agree that bacon or something like that would be good. With the oil, cream, cheese, etc. this is already high in fat though. Served for Christmas dinner and was received well.
AdrienneWright
Arlington VA
12/27/2013
This was a HUGE hit for a dinner party last winter. Am making it again and seeing if it holds up frozen and vacuum sealed. Absolutely delicious.
kimarmstrong
皮奥瑞亚,
10/26/2013
难以置信!只使用新鲜蔬菜(+ 10盎司耐火的h spinach!) and prepare greens plus panko (rather than softer breadcrumbs) a day ahead of time. Size and shape of your baking dish are significant; a deep, high-sided dish allows you to use 2c crumbs or less. A longer, shallow baker might will require all 3c. I've been making this recipe at least once a fortnight since learning about it. LOVE THIS.
Lisafios
Ashton, Maryland
2/5/2013
I made this for one of the family's Christmas dinner dishes and everyone loved it. I did not discard the garlic or the thyme and I added red pepper flakes.
sailingsuz
charleston, sc
1/8/2013
I made this for a Chritmas Eve party this year and it was delicious. Even my Dad, who doesn't like green vegetables, liked it. The only change I made was to add 3 oz of proscuitto to the cream sauce. Yum!
Carol123456
Boston, ma
12/28/2012
This recipe/dish actually tasted better after my friends raved about it. I will make it again but use bagged/chopped greens and ready made breadcrumbs.
cjb1251
Pittsburgh PA
12/20/2012
I'm really confused as to why this has such bad reviews?! I made this for guests as soon as I got my Bon Apetit mag and they raved! We loved it, truly delicious! The mustard greens give it enough earthy flavors, no need for bacon people. Maybe you have to be a greens lover to really enjoy this? Not sure, but we thought it was fabulous.
feedemwell
北方公司
12/19/2012
Outstanding...labor intensive but worth it ...made for dinner party and guests wanted seconds and thirds...I made it exactly as written - a classic gratin - the greens had great body and the milk/cream combo was very rich and flavorful...be sure to use good quality cheeses and fresh greens.
Anonymous
Philadelphia
12/16/2012
I didn't try this recipe but just looking at it is labor intensive. I have made michael symon's green gratin from " the chew" talk show and it's great and easy, using prepackaged greens, one bag is approx. 2 bunches, easy and delicious!
springergirl
san franisco
12/16/2012
I made this recipe with a few modifications. I used 1/2 southern greens mix, 1/4 chard, and a 1/4 spinach. After I cooked the greens I ran them through the food processor to give them a more Indian greens consistency. I doubled the milk mixture and added more flavoring....more garlic, more nutmeg, etc. I also used butter to flavor the topping, not oil. Overall, even with the tweaks it wasn't a knockout.
michellefriedman1
DC
12/16/2012
To Tombelle, because a lot of people rate the recipe without reviewing it.
Anonymous
Los Angeles
12/14/2012
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