Winter Greens Gratin


winter greens (enough to fill a large deep skillet)

chicken stock (about a cup)

1/4 onion

1 clove garlic

olive oil

salt and pepper

2/3 c grated parmesan (divided use)

1 tbsp red wine vinegar

Pick a variety of greens-I used bunches of mustard greens, collards, spinash and a red lettuce. Wash very thoroughly by immersing 4-5 times in cold water, then rinsing. Finally spin in salad spinner until dry. Chop very roughly so will fit into a suitable deep skillet. cover bottom of skillet with half an inch of chicken stock (I used nonfat). Simmer for 15 minutes until wilted but not overcooked. Strain. Preheat broiler. Chop more finely when cool enough to handle. Chop 1/4 onion and the garlic, and saute in a tablespoon of olive oil. Add to chopped greens. Add 1/3 cup of parmesan to greens and stir. Season with salt and pepper to taste. Add vinegar. Spray a suitable size gratin or casserole dish w/nonstick spray (size will vary on amount of greens). Place greens in dish and sprinkle remaining parmesan on top. Place under broiler until browned. Serve as a side dish.