Spring Greens Gratin

A Provencal gratin bound together with eggs and rice, makes for a heartier, casserole-like dish. Unlike traditional gratin made with cream or milk, this recipe allows the greens to shine.

Serve with a simple green salad for a lovely spring meal.


  1. Preheat oven to 375°.  Butter 2 quarts baking dish. Set aside.
  2. Bring a large pot of water to boil, salt generously.  Add chard leaves and blanch for 1 minute.  Remove from pot with slotted spoon and transfer to bowl full of cold water.  Drain, squeeze excess water and chop.  Set aside.
  3. Bring water back to boil and blanch spinach for 20 seconds. Remove with slotted spoon and transfer to bowl of cold water. Drain, squeeze excess water, chop and add to bowl with chard.
  4. Heat large skillet with 2 T extra virgin olive oil at medium heat. Add onion and cook for 5 minutes. Add leeks and cook 2-3 more minutes, until leeks soften. Add garlic and season with salt and pepper to taste. Cook another minute (until garlic is fragrant). Add thyme, basil, nutmeg and cabbage. Cook another 7 minutes or so, until cabbage begins to soften. Remove from heat.
  5. Beat eggs in large bowl. Add cooked rice, greens mixture and Haymaids cheese. Stir to combine. Pour into buttered casserole.
  6. In a small bowl, stir to combine the melted butter, parmesan, panko and parsley. Sprinkle over gratin and bake for approximately 30 minutes, until hot and bubbly.
  7. Remove from oven and let rest for a couple of minutes, then serve this greens gratin while still hot.

Recipe Credit

Hi, I am Libby Morrow.  I am continually in search of healthy food options for myself and my family.  If you are also seeking healthy meal inspiration, check out some of my favorite creations on Instagram at @libloves.