Gratin of Greens

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 45 mins


2pounds spinach, chopped
3tablespoons olive oil
2pounds Swiss chard, chopped
2pounds zucchini, diced
1/2teaspoon salt
1cup hot cooked rice
3cloves garlic, chopped
6-- eggs, well beaten
1/4cup fine bread crumbs
1/4cup finely grated Parmigiano Reggiano cheese


  1. Preheat oven to 350F.
  2. Wash and dry spinach. Heat a large sauté pan over medium-high heat. Add 1 tablespoon oil. When hot, add spinach and cook just until wilted. Remove spinach from pan. Cook the chard in 1 tablespoon oil until just wilted. Remove from pan. Heat remaining 1 tablespoon oil; add zucchini and cook until just tender.
  3. Stir cooked vegetables together with salt, rice and garlic. Transfer to a well-oiled heavy baking dish. Bake 20 minutes.
  4. Remove pan from oven and stir in eggs. Sprinkle with bread crumbs and cheese. Return to oven and cook about 15 minutes, until eggs are just set.

—Recipe adapted with permission of the James Beard Foundation, The Armchair Beard (1999).

Nutritional Info *per serving

  • Calories 220
  • Fat 11g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 140mg
  • Sodium 600mg
  • Carbohydrate 21g
  • Fiber 6g
  • Sugars 5g
  • Protein 13g