It’s not everyday I cook up 3 huge bundles of bitter leafy greens and the dish is licked clean, but today I pulled out an old trick from my mom bag and just covered everything in cheese! Mmm It was the right call. I made this gratin gluten free by using quinoa flour and I also used almond milk and oil, rather than butter and cream, it’s far from vegan because I slathered it in Edam cheese, but this dish could easily be made vegan just by omiting the cheese, making a larger batch of béchamel and punching up the spices and miso in the white sauce, in this case I would top it with bread crumbs rather than more cheese)
Finely chop and wash
1 small bundle of swiss chard
1 small bundle of kale
1 large bundle of spinach
Salt the greens and allow them to drip dry in a strainer or salad spinner
In a small pot cook
2/3 cup of vegetable oil
2/3 cup of quinoa flour
Wisk and brown on medium high heat for about 5 minutes.
2 Tbsp garlic granules
2 Tbsp grainy mustard
1 Tbsp miso
mix well then slowly stir in
1.5 cups of almond milk (unsweetened).
cook until thicken on medium heat stirring often.
1 cup grated white cheese (something sharp like gruyere would be nice, but anything will do)
*now you want this béchamel to be THICK! really way thicker than you normally would do, because the greens will add a TON of moisture to the pot, so fight the urge to thin it down, and if your mix is too thin, and more cheese.
In a large bowl toss the greens in the hot cheese sauce and squish everything into a nice deep casserole dish, cover the works with a handful of grated cheese, and bake covered at 350º for 15 minutes. Remove lid and broil for 5 minutes. Sprinkle with fresh parsley and be sure to serve with something you can sop up all the garlicky cheesy goodness with.
I caught my daughter in action using the massive serving spoon to lick up every last drop of greens gratin from the serving dish! That says it all.