Name: Winter Greens Gratin
Yield: Makes 8 to 10 servings
Ingredients: 1 tablespoon unsalted butter plus more for dish; 2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounce bags trimmed, chopped kale (about 24 cups); Kosher salt; 2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces; 1/4 cup extra-virgin olive oil; 3 cups coarse fresh breadcrumbs; 1/2 cup finely grated Parmesan; 2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme; 2 shallots, sliced into 1/4"-thick rounds (about 1 cup); 1 cup heavy cream; 1 cup whole milk; 7 garlic cloves, smashed; 1/8 teaspoon freshly ground nutmeg; Freshly ground black pepper; 1 cup coarsely grated Gruyère

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Winter Greens GratinDitte Isager

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

Recipe notes

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