greens gratin

I finished off my week of following Tamar Adler's advice from The Everlasting Meal, and the last two dishes I made with her guidance and my roast vegetables were a gratin with the sautéed greens, and a pasta sauce with the odds and ends left over from chopping the raw veggies back on the first day of vegetable prep work.

Both were, once again, delicious.

The gratin was a very basic dish. Other than needing to be able to put it in the oven an hour before eating, there isn't much to do.

First, make a basic white sauce.

Melt a tablespoon of butter in a medium pan over medium heat. Add a tablespoon of flour and stir together. Add a cup of milk and stir and simmer until it thickens up a bit. To this, add a small handful of parmesan cheese and season with salt and pepper.

Combine the cup of cooked white sauce with a cup of cooked greens. Spread it into a small buttered baking dish, and bake for about an hour at 350.

It came out creamy and sweet and delicious! It was a great side for chicken breasts.