Great greens gratin
Dry the greens in a salad spinner so they're not wet when you add them to hot oil. Panko are very crisp Japanese bread crumbs.
|Olive oil (for the dish)|
|5||tablespoons olive oil|
|1||clove garlic, chopped|
|2||large bunches Swiss chard, stemmed, rinsed, dried, and torn into smaller pieces|
|1/2||teaspoon salt, or to taste|
|1||pound fresh spinach, rinsed and dried|
|1/2||cup heavy cream|
|1 1/4||cups freshly grated Parmesan|
1. Oil an 8-inch baking dish. Have on hand a rimmed baking sheet.
2. In a large skillet over medium-high heat, heat 1 1/2 tablespoons of the oil with the garlic for 2 minutes or until the garlic sizzles steadily. Add the chard and 1/4 teaspoon of the salt. Cook, tossing the greens with tongs, for 4 minutes or until they wilt. Transfer to the baking sheet.
3. Add 1 1/2 tablespoons of oil to the pan. When it is hot, add the spinach and the remaining 1/4 teaspoon of salt. Cook, tossing with tongs, for 3 minutes or until it wilts. Pour off most of the liquid from the pan.
4. Return the Swiss chard to the pan. Stir in the cream and 3/4 cup of the Parmesan. Transfer the greens to the baking dish.
5. In a bowl, toss the panko with the remaining 2 tablespoons oil and 1/2 cup Parmesan. Sprinkle them on top of the greens. Set aside at room temperature for up to 2 hours.
6. Set the oven at 425 degrees (if it isn't on already). Bake the gratin for 15 minutes or until the panko and the greens are bubbling at the edges.