Bitter Greens Gratin

How to Make Bitter Greens Gratin

1. 1

   Step 1: Preheat oven and soften shallot

   Preheat the oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil and add the diced shallot; cook, stirring, until translucent and soft, about 3–4 minutes.

   For this step

   • 2 tbspOlive oil
   • 1 mediumShallot, finely diced
2. 2

   Step 2: Wilt the bitter greens

   Add the minced garlic to the shallots and cook 30 seconds until fragrant. Pile in the chopped bitter greens in batches, stirring to wilt them down; this should take 4–6 minutes total. Season with the kosher salt and black pepper and continue until most of the moisture has released and the greens are tender.

   For this step

   • 1 1/2 lbMixed bitter greens (radicchio, escarole, kale or chard), trimmed and coarsely chopped
   • 2 clovesGarlic, minced
   • 1 tsp (total)Kosher salt & freshly ground black pepper
   
3. 3

   Step 3: Make the custard and combine with greens

   Transfer the wilted greens to a colander and press to remove excess liquid, then let cool briefly. In a bowl whisk the heavy cream with the egg until smooth, then stir in about 3/4 of the grated Gruyère. Fold the cream mixture into the cooled greens until evenly combined.

   For this step

   • 1 cupHeavy cream
   • 1 largeLarge egg
   
4. 4

   Step 4: Assemble the gratin

   Butter a 9x9-inch (or similar) baking dish with a little of the unsalted butter, then spread the greens-custard mixture evenly in the dish. Mix the panko with the remaining grated Gruyère and dot with the remaining butter (or drizzle a little melted butter) over the breadcrumb mixture, then sprinkle evenly atop the gratin.

   For this step

   • 3/4 cupPanko breadcrumbs
   • 2 tbspUnsalted butter (for dotting and topping)
   
5. 5

   Step 5: Bake until set and golden

   Bake in the preheated oven for 25–30 minutes, or until the custard is set at the center and the topping is golden brown. Let rest 5 minutes before serving so the gratin firms up slightly; serve warm alongside grilled or smoked meats.
   

1. Preheat the oven to 375°F (190°C). In a large skillet over medium heat, warm the olive oil and add the diced shallot; cook, stirring, until translucent and soft, about 3–4 minutes.
2. Add the minced garlic to the shallots and cook 30 seconds until fragrant. Pile in the chopped bitter greens in batches, stirring to wilt them down; this should take 4–6 minutes total. Season with the kosher salt and black pepper and continue until most of the moisture has released and the greens are tender.
3. Transfer the wilted greens to a colander and press to remove excess liquid, then let cool briefly. In a bowl whisk the heavy cream with the egg until smooth, then stir in about 3/4 of the grated Gruyère. Fold the cream mixture into the cooled greens until evenly combined.
4. Butter a 9x9-inch (or similar) baking dish with a little of the unsalted butter, then spread the greens-custard mixture evenly in the dish. Mix the panko with the remaining grated Gruyère and dot with the remaining butter (or drizzle a little melted butter) over the breadcrumb mixture, then sprinkle evenly atop the gratin.
5. Bake in the preheated oven for 25–30 minutes, or until the custard is set at the center and the topping is golden brown. Let rest 5 minutes before serving so the gratin firms up slightly; serve warm alongside grilled or smoked meats.