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:
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)

~In the flat casserole type pan make a white sauce:
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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