Mustard Green Gratin Recipes

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WINTER GREENS GRATIN



Winter Greens Gratin image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Leafy Green     Side     Bake     Christmas     Thanksgiving     Casserole/Gratin     Parmesan     Kale     Winter     Mustard Greens     Christmas Eve     Shallot     Breadcrumbs     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

1 tablespoon unsalted butter plus more for dish
2 pounds kale, center ribs and stems removed, torn into large pieces, or two 10-ounce bags trimmed, chopped kale (about 24 cups)
Kosher salt
2 1/2 pounds mustard greens, center ribs and stems removed, torn into large pieces
1/4 cup extra-virgin olive oil
3 cups coarse fresh breadcrumbs
1/2 cup finely grated Parmesan
2 teaspoons fresh thyme leaves, divided, plus 7 sprigs thyme
2 shallots, sliced into 1/4"-thick rounds (about 1 cup)
1 cup heavy cream
1 cup whole milk
7 garlic cloves, smashed
1/8 teaspoon freshly ground nutmeg
Freshly ground black pepper
1 cup coarsely grated Gruyère

Steps:

  • Lightly butter a 3-quart baking dish. Working in batches, blanch kale in a pot of boiling lightly salted water until just softened, about 3 minutes. Using a slotted spoon, transfer kale to a large bowl of ice water; let cool, then drain. Squeeze out as much excess water as possible by hand and transfer kale to a work surface.
  • Repeat with mustard greens, blanching for 2 minutes per batch. Coarsely chop all greens and combine in a large bowl (you should have 6 cups tightly packed greens). Separate clumps and loosen chopped leaves by hand.
  • Heat oil in a 12" skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until golden and crispy, 8-10 minutes. Transfer to a large bowl; stir in Parmesan and 1 teaspoon thyme leaves. DO AHEAD: Greens and breadcrumbs can be made 2 days ahead. Cover greens and chill. Store breadcrumbs airtight at room temperature.
  • Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add shallots; cook, stirring often, until slightly softened and light golden, about 5 minutes. Transfer shallots to bowl with greens. Add cream, milk, garlic, and thyme sprigs to same saucepan; bring to a simmer. Cook until mixture is thickened and reduced to 1 1/2 cups, 10-12 minutes. Discard thyme sprigs and garlic; stir in nutmeg. Season mixture with salt and pepper.
  • Pour cream mixture over greens in bowl and toss to evenly coat in sauce; season to taste with salt and pepper. Transfer greens mixture to prepared baking dish; sprinkle Gruyère over. Top with breadcrumbs. Cover dish with foil. DO AHEAD: Gratin can be assembled 1 day ahead.
  • Preheat oven to 400°F. Bake until filling is hot, about 25 minutes. Uncover and bake until cheese is melted, edges are bubbling, and breadcrumbs are golden brown, 10-20 minutes longer. Garnish with remaining 1 teaspoon thyme leaves.

SQUASH, MUSTARD & GRUYèRE GRATIN



Squash, mustard & gruyère gratin image

Layer up squash or pumpkin with a rich, creamy sauce and bubbling melted cheese to make this indulgent side dish - serve with a Sunday roast or sausages

Provided by Cassie Best

Categories     Side dish

Time 1h40m

Number Of Ingredients 10

small knob of butter
1 tbsp olive oil
2 onions , halved and thinly sliced
2 garlic cloves , peeled and squashed
8 sage leaves
300ml pot double cream
200ml milk
2 tbsp wholegrain mustard
1 squash or pumpkin, peeled, seeds removed, quartered and thinly sliced (about 950g/2lb 2oz prepared weight)
100g gruyère (or vegetarian alternative), grated

Steps:

  • Heat the butter and oil in a large frying pan. Add the onions and cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft.
  • Meanwhile, put the garlic and half the sage in a saucepan, add the cream and milk, and heat gently, not allowing the mixture to boil, for 5 mins. Remove from the heat and set aside to cool for 10 mins, then fish out the sage and garlic. Stir in the mustard and season well.
  • If cooking straight away, heat oven to 180C/160C fan/gas 4. Layer the pumpkin slices, onions, most of the cheese and the infused cream into a large baking dish, finishing with a layer of cream. Once you've used the ingredients up, scatter with the remaining cheese and put the remaining sage leaves on top. Cover the dish with foil and bake for 45 mins.
  • Uncover the dish and increase the heat to 200C/180C fan/gas 6. Cook for a further 20-30 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.

Nutrition Facts : Calories 443 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

MUSTARD POTATOES AU GRATIN



Mustard Potatoes Au Gratin image

These rich and creamy potatoes taste great with a variety of meats. -Tangee Thaler, Silver Lake, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 12 servings.

Number Of Ingredients 6

1/3 cup finely chopped green onions
3 tablespoons butter, divided
2 cups heavy whipping cream
1/2 cup Dijon mustard
1 cup shredded Swiss or Gruyere cheese, divided
8 medium potatoes, peeled and thinly sliced

Steps:

  • In a small saucepan, cook onions in 1 tablespoon butter for 2 minutes or until tender. Stir in the cream, mustard and remaining butter. Bring to a boil. Reduce hear; simmer, uncovered, for 5 minutes., Reduce heat to low; stir in half of the cheese until melted. Remove from the heat. In a greased shallow 2-1/2-qt. baking dish, layer a third of the potatoes; top with a third of the sauce. Repeat layers twice; sprinkle with remaining cheese., Bake, uncovered, at 400° for 30 minutes. Cover and bake 25-30 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving.

Nutrition Facts :

DELICIOUS MUSTARD GREENS



Delicious Mustard Greens image

A flavorful assortment of fresh mustard greens cooked with accents of bacon and garlic. A good all-season complement to any main course

Provided by Patrick

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 2

Number Of Ingredients 6

1 tablespoon peanut oil
1 ½ teaspoons bacon bits
1 clove garlic, minced
1 bunch mustard greens, washed and chopped
1 teaspoon onion powder
1 teaspoon fish sauce

Steps:

  • Heat peanut oil in a large skillet over medium heat, and cook and stir the bacon bits and garlic until fragrant, about 1 minute. Stir in 2 or 3 handfuls of mustard greens, allow the greens to wilt, and stir in remaining greens; sprinkle with onion powder. Continue to cook and stir until the greens are bright green, wilted, and starting to become tender, 2 to 3 more minutes. Drizzle greens with fish sauce, stir to combine, and serve.

Nutrition Facts : Calories 108.8 calories, Carbohydrate 8.2 g, Cholesterol 1.2 mg, Fat 7.4 g, Fiber 4.7 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 273 mg, Sugar 0.5 g

GREENS AND BULGUR GRATIN



Greens and Bulgur Gratin image

Categories     Leafy Green     Side     Bake     High Fiber     Casserole/Gratin     Mozzarella     Parmesan     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 as a main course or 6 as a side dish

Number Of Ingredients 10

1/2 cup coarse bulgur*
2 pounds assorted greens such as kale, collard, escarole, spinach,Swiss chard, and/or mustard greens
6 large garlic cloves, minced
3 tablespoons olive oil
1/4 cup freshly grated Parmesan (about 1 ounce)
6 ounces chilled whole-milk or part-skim mozzarella, grated coarse
For topping
1/2 cup fine fresh bread crumbs
1 tablespoon olive oil
*available at natural foods stores and specialty foods shops

Steps:

  • In a heatproof bowl pour enough boiling water over bulgur to cover by 1 inch. Cover bowl with a plate to trap steam and let stand 20 minutes. Drain bulgur in a large fine sieve, pressing out excess liquid, and transfer to a bowl.
  • Keeping each variety of green separate, tear greens into bite-size pieces, discarding stems. Still keeping greens separate, wash thoroughly by dunking in a sinkful of water and transfer to a colander to drain.
  • Put coarser greens (kale or collard) in a 4 1/2- to 5-quart kettle and steam in water clinging to leaves, covered, over moderate heat, stirring occasionally, until wilted, about 4 minutes. Add delicate greens (escarole, spinach, Swiss chard, and/or mustard) to coarse greens and steam, covered, stirring occasionally, until just wilted, 3 to 4 minutes. Drain greens in colander, pressing out excess liquid.
  • In a large heavy skillet cook garlic in oil over moderate heat,stirring, until softened but not golden. Stir in greens and bulgur and season generously with salt and pepper. Stir in Parmesan and remove skillet from heat.
  • Preheat oven to 400°F. and lightly oil a 1 1/2-quart gratin dish or other shallow baking dish.
  • Spread half of greens mixture in dish and sprinkle evenly with mozzarella. Spread remaining greens mixture over mozzarella and smooth top with a rubber spatula. Gratin may be prepared up to this point 8 hours ahead and chilled, covered.
  • Make topping:
  • 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 bubbling and top is browned lightly.

MUSTARD GREENS WITH PORK, STIR-FRIED



Mustard Greens With Pork, Stir-Fried image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds young mustard greens
3/4 pound boneless pork loin, partly frozen
1 tablespoon cornstarch
2 tablespoons dry sherry
1 teaspoon sugar
1 tablespoon oyster sauce
1 tablespoon soy sauce
2 tablespoons peanut or vegetable oil
1 tablespoon ginger root, minced
1 clove garlic, minced
3 scallions, white and green part, chopped
Coarse salt and freshly ground pepper to taste

Steps:

  • Leaving the greens tied in a bunch, cut off half an inch of stem and chop the greens into three-inch lengths, separating stems from leafy part. Slice the pork thin, then shred.
  • Combine the cornstarch, sherry and sugar and mix well. Add the oyster and soy sauces and set aside.
  • Heat the oil in a wok or skillet. Add the ginger, garlic and scallions and stir-fry for 30 seconds. Add the pork and stir-fry for one minute. Add the mustard green stems and stir-fry for one minute. Add the leaves and stir-fry for 30 seconds, then add the sauce. Stir-fry for a few more seconds until well mixed. Serve immediately.

Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 15 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 4 grams, TransFat 0 grams

GOLDEN MASHED POTATO GRATIN



Golden Mashed Potato Gratin image

Serve this hearty potato gratin with our Apricot-Bourbon Glazed Ham as part of your Easter feast-or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 6

3 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
8 tablespoons (1 stick) unsalted butter
1/2 cup sour cream
1/2 cup half-and-half
1 tablespoon Dijon mustard
2 cups fresh breadcrumbs

Steps:

  • Preheat oven to 350 degrees. In a large pot, bring potatoes to a boil in salted water over high. Reduce heat to a rapid simmer and cook until potatoes are tender when pierced with a knife, about 12 minutes. Drain, return to pot, and mash. Add 6 tablespoons (3/4 stick) butter and stir until melted. Stir in half-and-half and sour cream and season with salt and pepper. Transfer to a shallow 2-quart baking dish.
  • In a medium bowl, stir together 2 tablespoons melted butter and mustard; add breadcrumbs and stir until coated. Sprinkle over potatoes and bake until breadcrumbs are golden brown, about 20 minutes.

Nutrition Facts : Calories 444 g, Fat 23 g, Fiber 5 g, Protein 10 g, SaturatedFat 14 g

POTATO GRATIN WITH MUSTARD



Potato Gratin with Mustard image

Dijon mustard perks up mellow potato gratin for a side dish that's sure to wow.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Number Of Ingredients 10

1 tablespoon unsalted butter, room temperature
6 Yukon gold potatoes (about 2 pounds), peeled and sliced 1/4 inch thick
1 clove garlic, peeled and cut in half
3 cups milk
1 cup heavy cream
4 tablespoons Dijon mustard
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
4 ounces Gruyere cheese, grated on the large holes of a box grater
2 teaspoons yellow or brown mustard seeds

Steps:

  • Preheat oven to 325 degrees. Brush a shallow, oval baking dish (about 12 by 7 inches) with butter.
  • In a medium high-sided saucepan, combine sliced potatoes, garlic, and milk, and set over high heat. Bring to a boil, then reduce heat, and let simmer until potatoes just begin to get tender, about 8 minutes.
  • Drain potatoes, reserving 1 cup milk. Combine reserved cup of milk with heavy cream. Whisk in mustard. Season well with salt and pepper.
  • Layer potatoes in baking dish, sprinkling flour and scattering cheese between each layer but reserving half the cheese for the top. Pour cream mixture over potatoes; the liquid should just come to top of potatoes.
  • Scatter remaining cheese over top of gratin; sprinkle with mustard seeds. Bake until potatoes are completely soft when pricked with a fork and the cream has thickened and is just starting to bubble up but is not boiling, about 25 minutes. Turn oven to broil. Adjust oven rack to top setting. Transfer gratin to rack, and broil until top is golden brown, about 3 minutes.

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