Mushroom and Greens Gratin

• 1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 or 2 shallots or 1 small onion, finely chopped
• 1/2 pound mushrooms, sliced
• Salt
• freshly ground pepper
• 1 teaspoon finely chopped fresh rosemary
• 2 large garlic cloves, minced
• 2 ounces Gruyere cheese, grated 1/2 cup
• 1 ounce Parmesan, grated 1/4 cup
• 3 eggs
• 1/2 cup milk

1. Preheat the oven to 375 degrees.
2. Oil a 2-quart baking dish or gratin.
3. Bring a large pot of water to a boil, salt abundantly and add the greens.
4. Cook for one to four minutes, depending on the type of green (sturdy greens take longer), until just tender.
5. Transfer to a bowl of ice water, then drain and squeeze out water.
6. Chop coarsely.
7. Heat the olive oil over medium heat in a large nonstick skillet, and add the shallots or onion.
8. Cook, stirring, until tender, three to five minutes.
9. Add the mushrooms, and cook, stirring often, until tender, about eight minutes.
10. Add salt and pepper to taste, and the rosemary and garlic.
11. Cook for another minute.
12. Add the greens, and stir together for another minute.
13. Adjust seasonings.
14. Whisk together the eggs and milk.
15. Add salt and pepper, and stir in the cheeses and mushroom/greens mixture.
16. Scrape into the baking dish.
17. Bake 35 to 40 minutes until browned and sizzling.
18. Serve hot, warm or room temperature.

chard, extra virgin olive oil, shallots, mushrooms, salt, freshly ground pepper, fresh rosemary, garlic, gruyere cheese, parmesan, eggs, milk

Taken from cooking.nytimes.com/recipes/1014132 (may not work)