I got this recipe from an article in Yoga Journal, and they got it from Georganne Brennan's book, Great Greens. The recipe makes 4 servings, so I double everything, because I love having leftovers. Enjoy!
Makes 4 Servings
* I make this with Swiss chard and kale, but you can use any greens you have on hand
1 large yellow onion
4 tbsp butter, plus 2 teaspoons
1 head Savoy cabbage, about 2 pounds
1 tsp salt, 1 tsp pepper
1 tbsp all-purpose flour
2 tbsps each freshly grated Gruyere and Parmesan cheeses
* Use any type of cheese you want to experiment with here,
next time I'm using Feta
3 tbsps dry breadcrumbs
1. Cut the onion in half lengthwise, then slice it into the thinnest slices possible.
2. In a large, heavy-bottomed skillet with a tightly fitting cover, melt 4 tbsps of the butter over medium heat. When it foams, add the onions, reduce the heat to low, and cover the pan, letting the onions sweat, stirring them occasionally, until they are nearly dissolving.
3. Cut the cabbage into very thin slices, add add them to the onions. Fitting them all in the pan will seem impossible, but it will wilt considerably. Put the cover on and cook until the cabbage has wilted, about 10 to 15 minutes. remove the cover and continue to cook, stirring, until the cabbage is soft and translucent, another 10 to 15 minutes.
4. Preheat oven to 400 degrees F.
5. with 1 tsp butter, grease a baking dish, and set aside.
6. Sprinkle the salt, pepper and flour over the the greens, and stir. Increase the heat to high, stirring still, then add the milk, a little at a time, continuing to stir, creating a sauce for the vegetables.
7. When it has thickened, in about 5 minutes, spread the mixture evenly into the prepared baking dish. Mix the cheeses and breadcrumbs together and scatter over the surface. Dot with the remaining butter, and bake until the top is crusty and golden and the edges are bubbling, about 20 minutes.
I am still making this delicious dish though I often make it solely with swiss chard or still a mixture of kale and swiss chard. I just recently found a great recipe on chef Helen Rennie's blog www.beyondsalmon.blogspot.com that cuts the cooking time in half for the one listed here. I made it tonight and it was delicious. It also cut how many pots I needed to make it. Yay and double yay.
One of the tricks it discusses about swiss chard is that you need to treat it like two separate vegetables; the stems are one vegetable and the leaves another. This recipe addresses how to start cooking the stems and then add in the leaves. Here's the recipe. Enjoy!