18 Reasons Volunteer and Lil' Menace Bakeshop founder, Savi Joshi, walks us through how to make leftovers from an 18 Reasons Cooking Matters class into a Quick Greens Gratin. This super simple recipe uses everyday items, can be substituted with most vegetables, and works great for a quick mid-day lunch or dinner.
Quick Greens Gratin
Total Prep & Cooking Time: 25-30 minutes
- Mixing bowl
- Muffin tins / ramekins
- Toaster oven / oven
- 4 cups kale (can be replaced with any leafy green or starchy vegetable)
- ⅓ cup plain greek yogurt
- ¼ cup shredded cheese of choice plus more for topping
- ¼ cup of breadcrumbs
- ¼ tsp of herbs and spices (e.g., rosemary, thyme, sage, garlic powder, onion powder, red pepper, italian seasoning)
- Salt and pepper to taste
Preheat your oven to 425F (skip step if using a toaster oven).
In your mixing bowl, add the kale and greek yogurt then massage until kale is coated.
Add your herbs, spices, salt and pepper and continue to mix.
Add half of the cheese and mix again.
In your dish, add the kale mixture, top with the rest of your cheese and breadcrumbs.
Conventional Oven: Bake at 425F for 20 minutes with the option to broil for the final 5 minutes.
Toaster Oven: Bake at 350F for 15-20 minutes, until the top is golden brown.
Allow to cool for 2-3 minutes before removing. Baking dish will be hot.
Recipe adapted from Justine Doiron’s ‘Creamy Kale Gratin’ by Savi Joshi.
Don't miss Savi's other fun and informative kitchen tip videos for:
More recipes, cooking tips, and videos from 18 Reasons:
- Chef Hacks to Reduce Wasted Food
- Radish Greens & Chicken Pie
- Crispy Cauliflower with Carrot Top Salsa Verde
About Savi Joshi
While her day job is management consulting, Savi is a volunteer at 18 Reasons through their 18th Street Kitchen and Cooking Matter series. As an avid home cook and baker, Savi also runs a pop up bakery in San Francisco, Lil' Menace Bakeshop (IG: @lilmenacebakeshop) and loves documenting her zero waste food adventures (IG: @savi.eats).
Learn more about 18 Reasons in this article from Edible East Bay.
18 Reasons is a Chef Partner of the Stop Food Waste campaign. They are a nonprofit cooking school on a mission to empower our community with the confidence and creativity needed to buy, cook, and eat good food every day.