• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

White Bean, Greens And Tomato Gratin

  • Recipe Submitted by on

Category: Vegetables, Vegetarian

 Ingredients List

  • 1 bn Leafy greens; (about 1 3/4
  • -lbs.) such as chard or kale
  • -or beet greens OR a mixture
  • Sauteing liquid or water
  • -from the greens *
  • 2 md Garlic cloves; finely
  • -chopped
  • 2 c Cooked or canned white
  • -beans; rinsed and drained
  • -if canned
  • 2 md Tomatoes; peeled, seeded and
  • -chopped
  • 1/2 c Vegetable broth
  • 1/2 ts Dried thyme
  • 1/2 ts Salt


1 c Fresh bread crumbs
2 tb Olive oil; **
1/8 ts Salt

* Original was 1 tbsp for sauteing

** Original was 3 tbsp in the topping

Served with a crisp green salad, this is a welcome dish any season. To make
bread crumbs, whirl two or three slices of day-old French bread in a food
processor or blender to fine crumbs.

Preheat oven to 350F. Grease 9-inch round or 10-inch oval gratin or baking
dish. Remove tough stems from greens and rinse well. Stack greens and cut
into thin strips.

In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30
seconds. Add greens and cook until tender, tossing often, about 7 minutes.
Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well.
Spoon into prepared gratin dish, spreading evenly.

Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of
greens mixture. Bake until hot, about 40 minutes.

CHOL.; 1,026MG SOD.; 10G FIBER

Per serving: 258 Calories; 8g Fat (28% calories from fat); 11g Protein; 37g
Carbohydrate; 0mg Cholesterol; 626mg Sodium Food Exchanges: 2 Starch/Bread;
1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat

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