Monday,24 September, 2018
Current issue | Issue 1235, (26 February - 4 March 2015)
Monday,24 September, 2018
Issue 1235, (26 February - 4 March 2015)

Ahram Weekly

Winter leafy greens au gratin

Serves 4-6

3/4 kg fresh spinach (coarsely chopped with mid vein and stem)
1/2 kg Swiss chard (coarsely chopped with mid vein and stem)
2 large bunches leek (chopped with green stems)
1 large bunch spring onions (chopped with green stems)
1 bunch green coriander (coarsely chopped)
2 tsp crushed garlic
3/4 cup cooked minced meat
1 cup pouring cream
2 cups béchamel sauce (medium-light consistency)
1/2 cup mixed grated Gouda and Edam cheese
1/8 cup extra cheese mixture (to sprinkle on top)
2 tbsp extra virgin olive oil
Salt + pepper + grated nutmeg

Wash and prepare leafy vegetables. Lightly grease an ovenproof dish and sprinkle some breadcrumbs to stick on base, discarding excess. Heat a large cooking pan on high. Add oil and lower heat to medium. Stir in garlic, spring onion and seasoning, until translucent and fragrant. Stir in leek for a moment, then add chard, spinach and coriander. Cover allowing juices of mixture to ooze out. Leave to cook in its own juices; without adding extra water. When almost dry, stir in minced meat. Combine well to mix. Pour cream over and stir to integrate with mixture. Bring to a preboil. Stir in grated cheese mix, off heat, allowing it to melt within heat of contents. Pour mixture into prepared ovenproof dish. Add hot béchamel sauce on top of dish. Sprinkle extra cheese evenly on top. Bake in a preheated oven at 180 degrees, until top is slightly golden. Serve hot with buttered pasta and a mixed salad.

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