Submitted by: Regina Galbick
Prep Time: 5 Minutes
Cook Time: 0 Seconds
Servings: 4
This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. To make this dish dairy-free, omit the cheese and swap nut milk for the whole milk.
1/4 c. parmesan cheese
1 coconut oil
1 bch. chard, fresh, organic
1 bch. kale
3 tbsp. coconut oil
1 med. red onion
1 tsp. arrowroot powder
1/2 c. milk, raw or organic
1 tsp. dried thyme
sea salt & black pepper to taste
Preheat oven to 350° F.
Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain. You may also choose to steam the greens instead if you prefer (I have a steamer I love).
Meanwhile, in a large frying pan, heat coconut oil over medium heat and add the onion. Sauté until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the arrowroot powder onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.
Grease a large baking pan with coconut oil (or butter) and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving. Enjoy!
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