You are here: Home » Recipes » Gratin of Greens Gratin of Greens Recipe by Our Cookbook CollectionKitchen Tested Yield 8 servings Prep 10 mins Cook 45 mins A comforting and healthy, rice and greens casserole tailor-made to stick to your ribs. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Ingredients 2 pounds spinach, chopped3 tablespoons olive oil2 pounds Swiss chard, chopped2 pounds zucchini, diced1/2 teaspoon salt1 cup hot cooked rice3 cloves garlic, chopped6 -- eggs, well beaten1/4 cup fine bread crumbs1/4 cup finely grated Parmigiano Reggiano cheese Instructions Preheat oven to 350F. 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. Stir cooked vegetables together with salt, rice and garlic. Transfer to a well-oiled heavy baking dish. Bake 20 minutes. 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).