Creamy Winter Greens Gratin

Creamy Winter Greens Gratin
Photo by Scott Phillips


  • 1/3 cup freshly grated Parmigiano Reggiano, or a combination of Parmigiano and another hard cheese like Gruyère, Emmental, or aged Gouda
  • 2 cups cooked winter greens (spinach, Swiss chard, kale, or broccoli raab)
  • 2 Tbs. unsalted butter
  • 2-½ oz. bacon (about 3 strips) or 1-½ oz. thinly sliced pancetta
  • 2 cloves garlic, smashed and peeled
  • ½ cup fresh breadcrumbs
  • 1 cup heavy cream
  • + 1 more ingredients
    • Kosher salt and freshly ground black pepper

To get the 2 cups of cooked greens you need for the gratin, be sure to start out with the amount of raw greens specified below. Cut off and discard the tough stems (use a small, sharp paring knife and trim around the stem). Bring a large pot of lightly salted water to a boil, submerge all the gr...

View full recipe at Fine Cooking


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