** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine.
3. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted.
4. Drain and put into a large bowl. Wash, dry, and chop the Swiss chard.
5. Using the same skillet, cook chard in 2 tablespoons olive oil until wilted.
6. Drain and add to the spinach. Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tablespoons olive oil to the skillet.
7. Saute\' the zucchini, tossing well until just tender.
8. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic.
9. Combine well. Transfer to a well-oiled, heavy 2 quart baking dish.
10. Spoon 3 to 4 tablespoons olive oil over the top.
11. Bake in a 300dF oven for 20 minutes. Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes.
12. Eat warm or cold. This makes an excellent luncheon or supper dish.
Comments on Gratin Of Greens Casserole By James Beard- Ch Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Rice, Garlic, Olive Oil allergies.