Save our stems gratin
From Bonnie and Lori, Carnegie Hill & Yorkville CSAsThere’s a general assumption that when you prepare greens, you should throw the stems and ribs away. There’s no reason to do so; stems and ribs are perfectly edible and add a bit of substance to any cooked dish of leafy greens. Many of the recipes here incorporate stems and ribs. This recipe is meant to drive the point home by making the stems and ribs the main ingredient.
Ingredients
- ¼ cup olive oil
- 3 shallots or 1 small onion sliced
- 1 garlic scape or 2 cloves garlic finely chopped
- 4 cups of stems and ribs any cooking greens you have on hand, cut into 2-inch pieces
- Salt and pepper to taste
- ¼ tsp nutmeg or substitute your favorite spice
- ½ cup heavy cream
- ¼ cup shredded mozzarella
- ⅓ cup grated parmesan
- ⅓ cup breadcrumbs use panko for a crunchier topping
Instructions
- Preheat oven to 375 F. Grease a small casserole or gratin dish.
- Heat the oil in a large skillet. Add the shallots/onions and garlic scape/garlic and toss for about 2 minutes until they are softened and fragrant. Add the chopped stems/ribs, salt, pepper, and nutmeg or other spices. Toss for 3-5 minutes until the stems are soft and beginning to become translucent. Fold in the heavy cream and mozzarella.
- Transfer the mixture to your greased dish and press it in. Combine the breadcrumbs and parmesan and sprinkle over the top. Bake for 15 minutes; taste, and if the stems are not tender, bake for another 5-10 minutes. Serve hot.