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Greens Au gratin Greens baked in a cheesy sauce! Add all the veggies to the sauce and bring to a happy simmer again.
Sprinkle about 1/2 lb sharp grated cheddar cheese on top. Bake at 350* - 400* convection roast (without lid) about 10-20 minutes until bubbly and the veggies are as done as you like them. Let it set about 5-15 minutes before serving to thicken up a bit. *Use olive oil with the butter because it keeps the butter from browning while sauteeing the veggies, especially the kale. ~Lightly salt and braise in unsalted butter and *olive oil with just a bit of water for steam.Then remove from the pan:
broccoli brussels sprouts kale (Saute thoroughly, steaming away its water, until it is just a bit browned. This really improves its flavor. Taste it as you cook.) onion (especially if not using yellow onions) celery garlic ~In the flat casserole type pan make a white sauce: melt: 1 stick unsalted butter Stir in: 1/4 c white flour 1 t salt Saute a few minutes to develop the flavor of the flour as it turns golden. Preheat the oven to 400* (turn it down later). Whisk in about 2-3 c milk and bring to a happy simmer while stirring often. This will be a thickened flavorful sauce. Season with pepper and nutmeg and cloves to taste.
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