I would like to share with you the most amazing book...er quick recipe

So starts Trey Parker and Matt Stone's Bro'dway musical, The Book of Mormon, which boyfriend and I had the good luck to see this past Sunday. The 2.5 hours flew by....but much as our brains enjoyed the performance, we left with stomachs rumbling. After our subway trip home, dinner needed to be on the table....NOW. 


Well, it wasn't exactly on the table immediately (but that's what cheddar cheese is for, right?), but it was on the table within 30 minutes, piping hot and satisfying. Granted, I had finished the most tedious/time-consuming bit of the recipe on Saturday-- blanching the greens, mincing rosemary and garlic-- but that's the beauty of this recipe; the gratin filling can be made up to three days ahead. (Also, those of you attempting New Year's Resolutions might find another element of beauty here; it's cheesy and eggy, but much less guilt-inducing than a oh-let's-just-throw-a-pint-of-heavy-cream-in-there traditional gratin.)


Then, when it's showtime (or in our case, post-showtime), all you have to do is whisk some eggs, milk and cheese together. (And maybe make the garlic breadcrumbs, if, like me, you're genetically incapable of not fudging with a recipe.) It's a complete, one dish meal-- which pairs wonderfully with hearty bread, and in my lazy case, a simple bowl of (midwinter, somewhat cardboardy but still texturally-contrasting) cherry tomatoes.


Mushroom and Greens Gratin
Adapted from The New York Times
Serves 3-4 as a main dish 


For Gratin:

1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed (I used Trader Joe's Southern Greens Mix...and didn't bother destemming. Strangely-- perversely?-- they go to all the work of chopping it for you, but leave the stems on. Sort of silly, right?)

2 tablespoons extra virgin olive oil

1 or 2 shallots or 1 small onion, finely chopped

1/2 pound mushrooms, sliced ( I used plain old button)

Salt and freshly ground pepper

1 teaspoon finely chopped fresh rosemary

2 large garlic cloves, minced

2 ounces Gruyère cheese, grated (1/2 cup)

1 ounce Parmesan, grated (1/4 cup)

3 eggs (I used 4, since this was our main dish)

1/2 cup milk ( I used 2%...and it was dandy)

For Breadcrumb Topping:

1-2 cloves garlic, minced

1-2 tbsp butter

1/2 cup panko

Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin. Bring a large pot of water to a boil, salt abundantly and add the greens. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender. Transfer to a bowl of ice water, then drain and squeeze out water. Chop coarsely.

Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion. Cook, stirring, until tender, three to five minutes. Add the mushrooms, and cook, stirring often, until tender, about eight minutes. Add salt and pepper to taste, and the rosemary and garlic. Cook for another minute. Add the greens, and stir together for another minute. Adjust seasonings.

 Whisk together the eggs and milk. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture. Scrape into the baking dish. To make breadcrumb, mince 1-2 cloves garlic and toasted them in 1-2 tbsp of butter over medium low heat, until aromatic (1-2 mins). Add 1/2 c. of panko (or other breadcrumbs) stir to coat with garlic butter; then allow to toast, stirring maybe once or twice. When breadcrumbs are toasted, scrape them onto the top of the gratin, spreading evenly.

  Bake 35 to 40 minutes until browned and sizzling. Serve hot, warm or room temperature.