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Oven Grains, Greens, and Cheese, Please

This recipe is from The Family Dinner by Laurie David -- wife of Larry David and amazing climate change activist. The recipes are all by a young Danish woman named Kirstin Uhrenholdt. It's the cookbook of the moment for me.

 

You Need

2 tbsp olive oil

2 medium onions, sliced

2 cloves garlic (or garlic scapes), chopped

2 cups sliced mushrooms

Salt and Pepper

2 bunches kale, chopped

2 bunches Swiss Chard, chopped

1 cup grated Parmesan cheese

1 egg

Squeeze of lemon

6 cups cooked mild tasting grains, like quinoa (that's what I've used), barley, or wheat berries

6 cups tomato sauce (I've used store bought here)

2 cups mixed cheeses, like a soft goat cheese (that's what I've used unmixed), fresh mozzarella, and Fontina

To Make 6 Servings (Plus Leftovers)

Heat a large skillet over medium heat and drizzle in enough olive oil to cover the bottom. Saute the onions, garlic, mushrooms until they are soft and golden. Season with salt and pepper and dump them in a bowl.

In a large pot or pan with a lid, steam the greens until tender, 4 to 5 minutes (you might have to do this in a couple of batches). Put the cooked greens in a clean dishtowel or salad spinner and wring out the excess water. Toss the greens with the Parmesan cheese and egg. Season with a squeeze of lemon, salt and pepper.

Preheat the oven to 400 degrees.

Now treat all the ingredients just like a lasagna. Put a layer of grains in your baking dish, top with tomato sauce, a layer of greens, the mushroom mixture, and a layer of the mixed cheeses...and so on until you finish with a layer of tomato sauce and cheese.

Top the dish with foil or a lid, stick it into the overn, and bake until bubbling, about 35 minutes. Then take off the lid and return the dish to the oven for 10 minutes.

Serve with extra tomato sauce and a simple green salad.

This entry is related to the following products. Click on any of them for more information.
Onion, Garlic, Kale, Swiss Chard, Garlic Scape, Mushrooms,