So you’re in charge of a side dish for Thanksgiving (or another holiday this season) and totally forgot to plan what you’re making…. oops. Been there, but I promise you don’t need to freak out just yet.
Today’s recipe is a real last-minute-mama lifesaver… the easy and delicious Winter Greens Gratin, pulled straight from my second cookbook, Simply Real Eating.
This cozy one-pot meal is always a crowd-pleaser (and a sneaky & yummy way to add more nutrient-dense dark leafy greens to your holiday menu). It’s perfect whether you’re hosting OR attending someone else’s gathering, as it can be made ahead of time and tastes great served warm or at room temperature.
I mean… holiday side dish goals??? Umm 100%, if I do say so myself. Plus, it takes about 15 minutes of prep work before baking in the oven for 30 minutes– aka, time that you can rest and relax with a glass of sparkling wine or another cozy bevvie while you catch up with loved ones.
And BTW, if you’re in the market for even more delicious, healthy, gluten-free holiday recipes, you can get my healthy holiday recipe guide right here for less than 20 bucks!
It has more than 70 real food recipes that are easy to make, enjoy & share with the people you love most all season long, including breakfasts, appetizers, soups, salads, main dishes, desserts, healthy cocktails & more! Whether you’re hosting this season or just want healthy seasonal recipe ideas to make for your own home, this guide has you covered and it’s ready to print (or download to your phone/iPad) in 5 minutes.
And your easy & healthy last-minute holiday side dish, below!
Winter Greens Gratin
Makes 6-8 servings
1 lb organic Italian sausage
6 bunches of collard greens, kale or swiss chard, inner stems removed and sliced into ribbons
1 cup organic chicken or vegetable stock
¼ cup parmesan cheese
¼ cup heavy cream
3 tablespoons almond, brown rice or gluten-free flour
1 tablespoon organic butter
2 teaspoons sea salt
1 teaspoon pepper
- Preheat the oven to 375ºF and grease a 8 inch casserole dish or gratin dish and set aside.
- Brown the sausage in a large stock pot over medium heat until done, breaking up with a wooden spoon as you go. When done, remove sausage from heat, and set aside. In the same pot, add an extra drizzle of olive oil, and add the leafy greens in bunches until they wilt and cook down.
- Add the broth and cover the stock pot for 5-10 minutes until all the liquid is absorbed. Drain out any excess liquid if it does not evaporate. Add the flour and sausage to the veggie mixture and stir well to combine. Pour the greens and sausage mixture into your baking dish, dot the top with pieces of butter, pour the cream over the top, and sprinkle with cheese. Cover and bake for 30 minutes.
- Remove cover and broil for the last minute for a golden brown bubbling crust.
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Photo by Carina Skrobecki