My Goals and Discoveries
Lots of greens
We use 2 pounds of Swiss chard and 1 pound of kale. The kale keeps its structure once cooked, contributing volume. The Swiss chard leaves collapse, but their tender stems add bulk.
Velvety sauce that doesn't overshadow the greens
Instead of preparing a cream sauce, we simply combine the greens with a modest amount of heavy cream.
Crunchy, robustly flavored crumb topping
We pulse rustic bread in the food processor for a loose, open topping. Parmesan and garlic add flavor; olive oil helps it crisp.