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Bitter Greens Gratin

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Makes 4 servings 1x

Time 25 minutes

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Ingredients

  • 2 pounds bitter greens (like kale, escarole, collards, or a mix)
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 tablespoon chopped garlic
  • Salt and pepper
  • 1 cup heavy cream
  • 4 eggs
  • 1/2 cup grated Parmesan cheese (about 2 ounces)
  • 1/2 cup breadcrumbs, preferably fresh

Instructions

  1. Turn on the broiler and position the rack 4 inches below the heat source. Separate the greens from their stems, if applicable, and chop the stems; tear the leaves into large pieces.
  2. Put the butter in a large ovenproof skillet over medium heat. When it melts, add the onion, garlic, and chopped stems and sprinkle with salt and pepper. Cook, stirring occasionally, until the onion is soft, 3 to 5 minutes.
  3. Add the greens a handful at a time, stirring as they wilt, and make room in the pan for more; continue until all the greens have been added, 3 to 5 minutes. Pour in the cream and adjust the heat so it bubbles steadily. Cook, stirring frequently, until the mixture thickens and the cream coats the back of a spoon, 3 to 5 minutes. Taste and adjust the seasoning.
  4. Carefully crack the eggs onto the greens.
  5. Transfer the skillet to the broiler. Cook, watching like a hawk, until the whites have just set, 2 to 3 minutes. Sprinkle the Parmesan and breadcrumbs over the gratin and return to the broiler. Cook, still watching, until the cheese has melted and the topping is golden, 3 to 5 minutes. Serve hot or warm.

— Recipe from Dinner for Everyone