Gratin of Greens
Saute a mess of greens in butter with lots of fresh minced garlic. My favorite greens for this recipe are anything in the spinach family—chard, beet greens, lamb’s quarters, or, of course, spinach. Cook them until they’re well wilted, and then spread them in an oven-proof dish. Dot them all over with hunks of chevre and put the dish under the broiler until the chevre starts to brown just a little. Yum!