Millet And Greens Gratin Food

MILLET AND GREENS GRATIN

Millet and Greens Gratin image

Millet can be dry, but here there's lots of custard to moisten it, and it works really nicely to hold this gratin together. I used 1 1/4 cups cooked millet that I'd frozen a while back. Look for beets with lush greens at your farmers' market. There's a lot of variation from one bunch to the next; I judge the beets I buy as much by their greens as by the bulbs.

Provided by Martha Rose Shulman

Categories casseroles, side dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 generous bunch beet greens
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
2 eggs plus 1 egg yolk
1/2 cup low-fat milk
1 to 1 1/4 cups cooked millet
3 ounces Gruyère cheese, grated (3/4 cup)

Steps:

Stem the greens and wash the leaves in 2 changes of water. To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens. Blanch for 1 minute or until tender. Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender. Transfer to a bowl of cold water and drain. Taking the greens up by the handful, squeeze hard to expel excess water. Chop medium-fine. You should have about 11/4 cups.
Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.
In a large bowl, beat together the eggs, egg yolk and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended. Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive oil on top.
Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color. Remove from the oven and allow to sit for 10 minutes or longer before serving.

Nutrition Facts : @context http, Calories 194, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 5 grams, Sodium 280 milligrams, Sugar 2 grams, TransFat 0 grams

COLLARD GREEN GRATIN

Collard Green Gratin image

In place of collards, you can make this with the same amount of curly or Tuscan kale.

Provided by Joseph Lenn

Categories Milk/Cream Leafy Green Side Thanksgiving High Fiber Casserole/Gratin Parmesan Fall Winter Collard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield 8 servings

Number Of Ingredients 13

Ingredients

4 ounces very thinly sliced country ham or prosciutto
1 cup coarse fresh breadcrumbs
4 tablespoons olive oil, divided
1 teaspoon chopped fresh thyme
1 cup finely grated Parmesan, divided
Kosher salt, freshly ground pepper
2 bunches collard greens (about 1 pound), center ribs and stems removed
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon freshly grated nutmeg

Steps:

Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20-25 minutes; let cool and break into pieces.
Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10-15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.
Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.
Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15-20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.
Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5-8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.
Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15-20 minutes. Let cool slightly before serving.
Do Ahead
Ham and breadcrumb mixture can be made 1 day ahead. Store airtight at room temperature.

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