Beans & Greens Gratin
This Beans & Greens Gratin is a delicious, way to enjoy fresh beans available in early autumn. This nutrient-packed dish is full of hearty greens, creamy lima beans, and a crunchy bread crumb topping, can be a new family favorite that can be customized with your favorite greens and cheese. It's great as a side dish or a vegetarian main!
Ingredients
1 head of garlic, minced*
1 yellow onion, diced*
2 bunches of greens of your choice (chard, kale, spinach, nettles, radish tops, beet tops, or a mixture), chopped*
8 oz cheese (Market feta*, cheddar, or other sharp cheese), shredded
2 cups heavy cream
1/4 cup olive oil
1 cup bread crumbs from Market bread*
Salt, to taste
3 cups shelled, cooked lima beans*
1 teaspoon red pepper flakes
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Boil a large pot of salted water and add lima beans, reducing to a gentle boil for about 30 mins. Taste the beans at 20 mins. If they are soft and creamy, they’re ready. If not, keep cooking until desired texture is reached.
Preheat oven to 450°F.
If you have a Dutch oven, you only need to dirty one pan for this recipe. If you’re using a casserole dish, cook everything in a large sauté pan and then transfer.
Heat a few tablespoons of olive oil over medium heat, add the bread crumbs and 1/4 teaspoon of salt and toast until they’re golden, stirring frequently (about 5 minutes).
In a large pan, heat 1/4 cup olive oil over medium heat. Sauté garlic and onion until softened.
Add chopped greens and cook until wilted. Season with salt and red pepper flakes.
Stir in cooked lima beans and heavy cream, cooking until the mixture thickens slightly. Add half of the cheese into the pot and stir.
Transfer the greens and beans mixture into a baking dish (or keep everything in your Dutch oven). Sprinkle the cheese evenly on top. Finish with a thick layer of bread crumbs.
Bake for 25-30 minutes, until the top is golden and bubbly.
Let cool slightly before serving.
