Potato Gratin Stuffed with Collards

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Potato Gratin Stuffed with Collards

 

Recipe By :Karen Hubert Allison

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 bunch collard greens -- (to yield 1 cup steamed and finely

chopped collard leaves)

1 tablespoon olive oil

3/4 cup chopped leeks -- white and pale green parts

2 cloves garlic -- minced

2 tablespoons grated Parmesan cheese -- plus additional as needed

1/4 teaspoon grated nutmeg

Salt and ground black pepper to taste

2 1/2 pounds potatoes -- sliced (about 3 cups)

1/2 cup vegetable broth -- (1/2 to 2/3)

2 tablespoons cream, milk, or rice milk -- (2 to 4)

1/3 cup loosely packed grated Gruyere or Cheddar

cheese -- optional

 

A handy side dish or entree, this simple gratin holds a surprise inside: chopped

collards and leeks. Top with cheese if you wish.

 

Rinse the greens and strip the leaves from the stalks. Put the leaves in a

steamer basket, cover, and steam over boiling water for 10 minutes or until

tender but not mushy Cool, chop fine, and measure out I cup for the gratin.

 

Preheat the oven to 400 degrees. Butter or oil a medium-size gratin dish or a

2-quart ovenproof casserole.

 

Heat the olive oil in a saucepan and saute the leeks until translucent. Add the

garlic, collards, 2 tablespoons of Parmesan, and the nutmeg and mix well. Cool.

Season with salt and pepper. Set aside.

 

Arrange a layer of potatoes on the bottom of the baking dish. Add the collard

and leek mixture. Top with the remaining potatoes. Combine the liquids and heat

in a small saucepan. Pour enough liquid over the gratin to come about halfway up

the dish. Cover with foil and bake for 25 minutes or until the liquid is

bubbling and the potatoes are at dente. Uncover the dish, drizzle the top with a

little olive oil, and sprinkle with 2 tablespoons of Parmesan or the Gruyere if

desired. Bake another 15 minutes or until the top has turned golden brown.

 

VARIATION: I have also made this by adding to the collard mix 1/3 cup of finely

chopped sun-dried tomatoes in olive oil.

 

 

Source:

" The Vegetarian Compass "

Copyright:

" 1998 Karen Allison Communications, Ltd. "

 

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Per Serving (excluding unknown items): 201 Calories; 3g Fat (14.5% calories from

fat); 5g Protein; 39g Carbohydrate; 4g Dietary Fiber; 2mg Cholesterol; 181mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0