Perfect Baked Greens

• 1 pound kale
• 1 pound spinach
• 1 pound chard
• 3 tablespoons olive oil
• 1 tablespoon butter
• salt and pepper
• 1 1/2 tablespoons flour
• 3/4 cup stock
• 1/2 cup + 2 tablespoons Parmigiano
• 1 tablespoon dry bread crumbs

1. Preheat the oven to 375.rnrnRemove the stems and inner ribs from the greens and wash. Toss the greens in a pot with the water still clinging to them and cook over high heat, stirring occasionally, about 5 or 6 minutes. Drain and rinse under cold water. Chop the greens and then take wee handfuls of them, squeezing tightly to extract as much liquid as humanly possible.
2. In the same pot you used to steam, heat the olive oil over medium-high heat and add the greens. Cook until they begin to stick to the pan, about 2-3 minutes. Lower the heat, sprinkle with flour, and stir for two minutes more. Now treat the greens like risotto: add the liquid, a little at a time, stirring after every addition until the liquid is absorbed. The greens should begin to take on a soft, almost creamy texture. Stir in the butter and 1/2 cup of the cheese. Season with salt and pepper to taste.
3. Pour the mixture into a one-quart baking dish, or individual gratin dishes. Top with the remaining cheese and bread crumbs. Bake for 25-30 minutes, until the top is golden.

kale, spinach, chard, olive oil, butter, salt, flour, stock, bread crumbs

Taken from food52.com/recipes/14280-perfect-baked-greens (may not work)