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Selected recipes from cookbooks reviewed in ``Foraging for Flavors,'' Page E1.

Gratin of Leafy Greens and Crispy Potatoes

Adapted from ``Mediterranean Grains and Greens,'' by Paula Wolfert (HarperCollins).

2 firm, flavorful potatoes such as Yukon Gold (about 3/4 pound)
8 to 10 large Swiss chard leaves or beet greens or turnip greens, washed and stemmed
3 tablespoons extra-virgin olive oil
2 large cloves garlic, peeled and lightly smashed
1 small red onion, thinly sliced
1/2 teaspoon sweet pimenton paprika in 1/2 cup water
2 eggs
Freshly ground black pepper
Preheat the oven to 400 degrees.
Brush a nonstick baking sheet with olive oil.

Peel the potatoes; slice into very thin rounds, cover the baking sheet with a layer of overlapping potato rounds, and set on the top shelf of the oven to bake for 15 minutes. Turn the potatoes over and bake for 15 more minutes, or until they are lightly browned and tender.

While the potatoes are baking, cook the greens in plenty of boiling salted water until just tender. Drain greens; squeeze dry and shred with a sharp knife, to make about 3/4 cup, tightly packed. Heat 2 tablespoons of the oil in a medium heat-proof gratin pan until hot. Add the garlic and cook until aromatic and lightly browned by pressing down on the cloves with the back of a spoon. Add the greens and a pinch of salt and fry for a few minutes, stirring. Remove from the pan.

Add the remaining tablespoon of oil to the pan and reheat until hot, then cook the onion without browning for 3 to 4 minutes, stirring. Add the paprika water and greens to the pan and boil for 2 to 3 minutes.

When the potatoes have baked for 30 minutes, remove from the oven. Reduce the oven temperature to 350 degrees. Spread potatoes over greens and onions in gratin pan.

Whip the eggs with a pinch of salt and pepper until frothy and pour over the potatoes. Set in the oven to bake until eggs are set, 2 to 3 minutes. Serve directly from the gratin pan.

Serves 2.

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