I’m not a health nut by any stretch, but I definitely enjoy cooking and eating healthy food. I’m very fortunate that neither the posse nor J are picky eaters – their list of “likes” is much, much longer than their list of “dislikes”. The biggest offenders that I can name right off the top of my head are anchovies (they are all quite vocal in their dislike of them), coconut (J), ginger (Alexander), and corn tortillas (Sabrina).
I haven’t quite figured out the tortillas aversion, in case you were wondering….
Anyway, whenever I see a recipe that includes greens and cheese, I bookmark it. Over the past year, I’ve expanded our repertoire of leafy vegetables beyond spinach, escarole and lettuce. Collard greens, turnip greens, kale, rainbow chard – we love them all.
Side note: I must point out that although my mother isn’t down with eating a plate of collard greens, I do think she would enjoy them. That is, if she could get past the southern accent she uses when she says the name of them….
And one more thing: quinoa is not “kwee-no-a”, the proper pronunciation is “keen-wah”.
That concludes our elocution lesson for today.
Quinoa Greens Gratin – adapted from Garden of Eating
- 1 large bag of greens, (I used turnip greens)
- 4 garlic cloves, minced
- 3 tbs. extra virgin olive oil
- 1 1/2 cups quinoa, rinsed in several changes of water and drained
- 3 cups water
- 3 large eggs
- 3/4 cup grated Gruyère cheese
- 3/4 cup grated cheddar cheese
- 1/4 cup grated Parmesan cheese
- Handful fresh Italian parsley, chopped
- Freshly ground black pepper –
Preheat the oven to 400ºF. Oil a 2-quart baking or casserole dish.
Prepare the quinoa. Bring the water to a boil in a pot and add the quinoa. Stir and return to a boil, then reduce the heat and simmer for 12-15 minutes or until the quinoa is tender but still firm. Drain the quinoa in a fine strainer or sieve and set it aside.
Heat a medium frying pan or a wide saucepan over medium-high heat and add the olive oil. Add the greens and cook/stir for about 5 minutes, until the greens have wilted but are still crisp. Add the garlic and cook for another minute or so. Season generously with freshly ground black pepper. Remove from the heat.
Beat the eggs in a large bowl and add some more pepper. Stir in the quinoa and greens mixture, the cheeses, and the parsley. Mix well. Scrape the mixture into the oiled gratin dish.
Place in the oven and bake until nicely browned on top, about 25 minutes. Remove from the oven and let sit for about 5 minutes, then serve.