White Bean, Greens and Tomato Gratin

• 1 large bunch leafy greens, such as chard, kale or beet greens, or a mixture (about 1 3/4 lbs.)
• 2 Tbs. olive oil
• 2 medium cloves garlic, finely chopped
• 2 cups cooked or canned white beans, rinsed and drained if canned
• 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 Tbs. olive oil
• 18 tsp. salt

1. Preheat oven to 350F.
2. Grease 9-inch round or 10-inch oval gratin or baking dish.
3. Remove tough stems from greens and rinse well.
4. Stack greens and cut into thin strips.
5. In Dutch oven, heat oil over medium-high heat.
6. Add garlic and stir 30 seconds.
7. Add greens and cook until tender, tossing often, about 7 minutes.
8. Remove from heat.
9. Add beans, tomatoes, broth, thyme and salt and mix well.
10. Spoon into prepared gratin dish, spreading evenly.
11. Topping: In small bowl, mix all ingredients.
12. Sprinkle evenly over top of greens mixture.
13. Bake until hot, about 40 minutes.

leafy greens, olive oil, garlic, white beans, tomatoes, vegetable broth, thyme, salt, bread crumbs, olive oil, salt

Taken from www.vegetariantimes.com/recipe/white-bean-greens-and-tomato-gratin/ (may not work)