Greens and Grains Casserole
Modified from Gourmet: Sept 1995
2 cups prepared whole barley, or a mix of cooked grains
2 pounds assorted delicate greens (escarole, spinach, Swiss chard, and/or mustard) ****OR YOU CAN USE JUST ONE TYPE: I ALWAYS MAKE W/SWISS CHARD****
One container grape or cherry tomatoes, halved
6 large garlic cloves, minced
Nonstick spray
Salt/pepper/Mrs Dash (If you like) To taste
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For topping (Optional: but good)
1/4 cup fine fresh bread crumbs
1 teaspoon olive oil
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Keeping each variety of green separate, tear greens into bite-size pieces, save swiss chard stems and roughly chop stems (Discard other stems).Wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain--do NOT spin dry, the moisture will help cook the greens.
In a large heavy skillet cook garlic in oil (or non-stick spray) over moderate heat, stirring, until softened but not golden. Stir in Swiss chard stems (if using) and tomato halves until softened. Stir in greens and season generously with salt and pepper. Cover with lid and cook gently until greens begin to look well-wilted (and mostly cooked). Remove from heat and mix in grains.
Preheat oven to 375°F. and lightly oil or spray a 1 1/2-quart gratin dish or other shallow baking dish.
Spread greens mixture in dish. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
Make topping (If using):
In a small bowl with a fork stir together bread crumbs and oil until crumbs are evenly moistened.
Sprinkle topping over greens mixture and bake in middle of oven 30 minutes, or until top is browned lightly.
Serves 4 - 6 as a side dish.
NOTES: 1. you may also sprinkle some freshly grated parmesean on top, instead of--or in addition to the bread crumb topping.
2. if the mixture looks really dry (there should be liquid from the cooked greens and tomatoes) you can add a little broth. You don't need the liquid to actually COOK anything once you put it in the oven, since everything is already cooked, but you don't want your poor little grains to dehydrate either.
I usually make this with cooked leftover grains. You can also make up a fresh batch of grains of choice, and you can even use bulgur. Make enough so that you have about 2 cups cooked.
What's in it for you
Green leafy vegetables are a good source of folate, and dark leafy greens also provide some calcium. Whole grains are full of fiber, B vitamins, and iron. Cooked tomatoes are a good source of lycopene and garlic contributes selenium.