That’s why you look forward to Thanksgiving (or another holiday season) and forget to plan your activities…. huu. I’ve been there, but I promise you don’t have to be scared right now.
Modern and life-saving recipes for the last minute… A simple and delicious recipe for Winter Greens Gratin, taken from my second cookbook, Real Food.
This delicious potty dish is fun for people (as well as a deceptive & fun way to add green leafy vegetables to your vacation). It is a good idea whether you are hosting or attending someone else’s party, as they can be pre-arranged and taste great in the heat or in the heat.
I mean… the goals of the holiday dish ??? Umm 100%, if I do it myself. In addition, it takes about 15 minutes to prepare before baking in the oven for 30 minutes, during which time you can relax and unwind with a glass of sparkling wine or some other sweet bevvie when you meet your loved ones.
And BTW, if you are looking for sweet, healthy, gluten-free holiday recipes, you can find my healthy vacation guide here for less than 20 bucks!
It has over 70 real food recipes that are easy to make, enjoy and share with your favorite people all season, including breakfast, spicy, soups, salads, great dishes, seasonings, healthy snacks & much more! Whether you are doing it this season or just looking for the perfect seasonal ideas to make your home, this book will tell you and is ready to be published (or downloaded to your phone / iPad) in five minutes.
Find a good vacation guide here!
And your simple and healthy dish for the last minute of vacation, below!
Winter Greens Gratin
Makes 6-8 servings
Ingredients:
1 lb organic Italian sausage
6 clusters of collard leaves, kale or swiss chard, inner stems are removed and cut into ribs
1 cup organic chicken or vegetable leaves
¼ cup of Parmesan cheese
¼ cup heavy cream
3 tablespoons almonds, red rice or gluten-free flour
1 teaspoon organic butter
2 tablespoons sea salt
1 teaspoon pepper
Directions:
- Turn the oven to 375ºF and place an 8 inch casserole plate or gratin plate and set aside.
- Mix sausage in a large saucepan over medium heat until done, breaking with a wooden spoon as you go. When done, remove the sausage from the heat, and set aside. In the same pot, add the extra virgin olive oil, and add the vegetable stock in batches until tossed and cooked.
- Add the broth and cover the pot for 5-10 minutes until all the water has evaporated. Remove any excess water if it does not evaporate. Add the flour and sausage to the veggie mixture and stir well to combine. Pour the green mixture and sausage into your cooking bowl, pour the top with the pieces of butter, pour the cream on top, and sprinkle with cheese. Cover and cook for 30 minutes.
- Remove the lid and cook for the last minute to get the golden dough.
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Photo by Carina Skrobecki