If you’re looking for a side dish/main dish/lunch/weird breakfast, look no further! This gruyere and greens bake is your answer. It’s packed with nutritious greens, farro, mushrooms, and gruyere. The bake is topped with crispy panko and, you guessed it, more gruyere. Now, a lot of gruyere out there is not vegetarian, and if that concerns you, feel free to switch out the gruyere for a mix of swiss and mozzarella! Also, If you’re not a millionaire and can’t spend your entire paycheck on cheese, try out a blend of swiss and gruyere. Trader Joe’s has a great mix that is used in the bake. This dish is part of the Top 10 Foods for Runners series, specifically week four: dark leafy greens.
Gruyere and greens bake
Ingredients
- 10 oz mushrooms, diced
- 2 tsp olive oil, divided
- 2 cloves garlic, minced
- 1/4 tsp rosemary, minced
- 3 cups kale, stems removed, chopped
- 2.5 cups spinach, chopped
- 4 cups cooked farro
- 1.5 cups shredded gruyere and/or swiss cheese, divided
- 1 cup panko
- 1 tsp fresh parsley (optional)
- salt and pepper
Instructions
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Preheat oven to 450 degrees.
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Heat 1 tsp olive oil in a large skillet over medium heat. Add garlic, mushrooms, and rosemary. Cook until mushrooms are golden and no liquid remains in the pan.
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Turn heat to low and add greens. Cook until greens are wilted and bright green.
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In a medium bowl, combine farro, greens/mushrooms, 1 cup gruyere, and salt and pepper.
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Lightly oil a 9x9 baking dish. Evenly distribute farro mixture in baking dish.
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In a bowl, combine panko, 1 tsp olive oil, and 1/2 cup gruyere. Top farro with panko mixture.
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Bake for 15 minutes or until the panko is golden brown. Top with parsley and serve hot.
