White Bean, Greens and Tomato Gratin

Crumb-topped main course in white-green-red.

Author:Inspired by Vegetarian Times, 1999.06
Yield:4 servings
Category:Main Courses


1 bunches chard, (or kale) (about 1 3/4 lbs)
2 tbsp. olive oil
2 cloves garlic, finely chopped
2 cups canned white beans, rinsed and drained
2 medium tomatoes, peeled, seeded and chopped
1/2 cup vegetable broth
1/2 tsp. dried thyme
1/2 tsp. salt
1 cup fresh bread crumbs
3 tbsp. olive oil
1/8 tsp. salt


  1. Preheat oven to 350 °F (165 °C). Grease 9" round or 10" oval gratin or baking dish. Remove tough stems from greens and rinse well. Stack greens and cut into thin strips.
  2. In Dutch oven, heat oil over medium-high heat. Add garlic and stir 30 seconds. Add greens and cook until tender, tossing often, about 7 minutes. Remove from heat. Add beans, tomatoes, broth, thyme and salt and mix well. Spoon into prepared gratin dish, spreading evenly.
  3. Topping: In small bowl, mix all ingredients. Sprinkle evenly over top of greens mixture. Bake until hot, about 40 minutes.
  4. To make bread crumbs, whirl two or three slices of day-old French bread in a food processor or blender to fine crumbs.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 19g29%
Saturated Fat 3g15%
Trans Fat
Cholesterol 0mg0%
Sodium 26mg1%
Total Carbohydrate 50g17%
Dietary Fiber 10g40%
Total Sugars
Includes Added Sugars
Protein 16g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.