Gratin of Greens Casserole

Gratin of Greens Casserole Recipe:

Gratin of Greens Casserole
By James Beard, Chef

      2 lb Spinach; fresh
    3/4 c Olive oil
      2 lb Swiss chard
      2 lb Zucchini
          Salt; to taste
      1 c Rice; cooked
      3    Garlic cloves; finely chopped
      6 md Eggs
    1/2 c Bread crumbs; finely crumbled

Wash the spinach well. Remove the coarse stalks; dry
the leaves thoroughly and chop rather fine. Using a
heavy skillet, cook spinach in 2 tbsp. olive oil over
medium heat until just wilted. Drain and put into a
large bowl.

Wash, dry, and chop the Swiss chard. Using the same
skillet, cook chard in 2 tbls. olive oil until wilted.
Drain and add to the spinach.

Wash, dry, trim, and dice the unpeeled zucchini; add
about 4 more tbls. olive oil to the skillet. Saute
the zucchini, tossing well until just tender.

Add zucchini to the spinach and chard, season with
salt to taste, and mix in the already cooked rice and
garlic. Combine well.

Transfer to a well-oiled, heavy 2-quart baking dish.
Spoon 3 to 4 tbls. olive oil over the top. Bake in a
300 degree F. oven for 20 minutes. Beat the eggs
well; pour them over the vegetables mixture; sprinkle
the top with bread crumbs; return to the oven and bake
until the eggs are just set, about 10 to 15 minutes.

Eat warm or cold. This makes an excellent luncheon or
supper dish.

Makes 8 servings

Contributed by Judi M. Phelps