Difficulty Level: Intermediate
1 generous bunch dark greens
Salt to taste
2 tablespoons extra virgin olive oil
1/2 medium onion, finely chopped
2 large garlic cloves, minced
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh basil
2 eggs plus 1 egg yolk
1/2 cup low-fat milk
1 to 1 1/4 cups cooked millet
3 ounces Gruyère cheese, grated (3/4 cup)
1. Stem the greens and wash the leaves in 2 changes of
water. To blanch the greens, bring a large pot of water to a rolling boil, salt
generously and add the greens. Blanch for 1 minute or until tender.
Alternatively, steam the greens over 1 inch of boiling water for about 2
minutes, until tender. Transfer to a bowl of cold water and drain. Taking the
greens up by the handful, squeeze hard to expel excess water. Chop medium-fine.
You should have about 11/4 cups.
2. Preheat the oven to 375 degrees. Oil a 2-quart
gratin or baking dish. Heat 1 tablespoon of the oil in a heavy skillet over
medium heat and add the onion. Cook, stirring often, until tender, about 5
minutes. Add a generous pinch of salt and the garlic and cook, stirring, until
the garlic is fragrant, 30 seconds to a minute. Add the herbs, greens, and salt
and pepper to taste, and stir and toss in the pan for about a minute, until the
mixture is nicely infused with the oil, garlic and herbs. Remove from the heat.
3. In a large bowl, beat together the eggs, egg yolk
and milk. Add salt to taste (about 1/2 teaspoon), pepper, the millet, the
greens and the cheese and stir together until the mixture is well blended.
Scrape into the oiled baking dish. Drizzle the remaining tablespoon of olive
oil on top.
4. Bake in the preheated oven for 35 minutes, or until
it is sizzling and set, and the top is just beginning to color. Remove from the
oven and allow to sit for 10 minutes or longer before serving.
Submitted by Erin Hotchkiss