Eating with the seasons is a treat when you have a farmers market full of greens. Siberian kale, sorrel, baby spinach—can’t pick just one? Don’t! Mix it up and fill your savory recipes with bunches of fresh greens. If you need a place to start try our Garden Green Gratin – perfect breakfast with salsa verde and a farm fresh egg.
GARDEN GREEN GRATIN
INGREDIENTS
- 5 garlic cloves, thinly sliced
- 2 cups heavy cream
- ½ teaspoon dried thyme
- 2 tablespoons unsalted butter, divided
- 3 medium onions, thinly sliced
- Kosher salt
- 3 bunches Tuscan kale, ribs and stems removed, leaves torn
- 4 medium turnips (about 1¾ pounds total), trimmed, peeled, cut into ½-inch pieces
- 3 large eggs, beaten to blend
- 4 ounces Fontina cheese, grated (about 1 cup)
- 1 ounce Parmesan, finely grated (about 1 cup)
- 8 ounces day-old white country-style bread, cut into ½-inch pieces
- Freshly ground black pepper
INSTRUCTIONS
STEP 1
Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.
STEP 2
Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.
STEP 3
Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
STEP 4
While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
STEP 5
Preheat oven to 375°. Whisk eggs, Fontina cheese, Parmesan, and cooled cream mixture in a large bowl to combine. Add onion mixture and bread; season with salt and pepper. Transfer to a 13×9″ baking dish and press down on mixture with your hands to form a tight, even layer. Bake gratin, uncovered, until well browned, 40–50 minutes. Let rest 10 minutes before serving.
STEP 6
Do Ahead: Gratin can be assembled 12 hours ahead. Cover and chill.
