winter greens and butternut squash gratin from basic to brilliant, y'all by virginia willis

8/3/2019 Winter Greens and Butternut Squash Gratin From Basic to Brilliant, Y'All by Virginia Willis

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ii ( Basic to Brilliant, Yall


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150 Refined Southern Recipes and

Ways to Dress Them Up for Company

Virginia WillisPhotography by Hlne Dujardin

TEN SPEED PRESS

Berkeley

BASIC TO

Bilian,YALL


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Vegetables ) 191

2 teaspoons unsalted butter, plus more for the gratin dish

2 butternut squashes, (about 3 pounds total), cut in half

lengthwise and seeded

1 (10-ounce) bag chopped kale

2 tablespoons pure olive oil

6 cloves garlic, very finely chopped

Coarse salt and freshly ground black pepper

1/2teaspoon freshly grated nutmeg

Pinch of ground allspice

Leaves from 4 sprigs thyme, chopped

11/2cups heavy cream

3 tablespoons plain or whole-wheat fresh or panko

(Japanese) breadcrumbs

2/3cup freshly grated Parmigiano-Reggiano cheese (about

21/2ounces)

Preheat the oven to 400F. Butter a large gratin dish.

Peel the squash, then cut crosswise into 1/4-inch

slices; set aside.

Bring a large pot of salted water to a rolling boil.

Add the kale and cook until just tender, about 5 min-

utes. Drain well in a colander, then squeeze out any

excess water.

Heat the oil in a large saut pan over medium-high

heat. Add the garlic and the well-drained greens. Cook

until the greens are slightly wilted, 3 to 4 minutes.

Taste and adjust for seasoning with salt and pepper.

Meanwhile, place half the sliced squash in the

prepared dish and season with salt and pepper. Com-

bine the nutmeg, allspice, and thyme in a small bowl.

Spoon the kale over the squash and sprinkle with half

the seasoning mixture. Top with remaining squash and

sprinkle with the remaining seasoning.

Pour the cream over the gratin and cover with a

piece of aluminum foil. Bake for 25 minutes, remove

the foil, and press down on the squash with a spat-

ula to compress. Cover and continue baking until the

squash is soft when pierced with the tip of a knife,

about 20 minutes.

Meanwhile, combine the breadcrumbs and cheese

in a small bowl. Season with salt and pepper. Decrease

the oven temperature to 375F. Remove the foil from

the gratin dish and sprinkle the breadcrumb mixture

over the squash. Dot with the butter and continue bak-

ing, uncovered, until golden brown, about 10 minutes.

Transfer to a wire rack to cool for about 10 minutes

before serving.

ilian: Sor ReciSlow Cooker Turkey

I went round and round on how to elevate this inter-

esting and delicious dish to Brilliant. What I kept

returning to was how many people have commented to

me that they have added this recipe to their Thanks-

giving repertoire. Quite the feat, I think, since thats

an almost impenetrable list of recipes to infiltrate. I

decided that turkey must be the key. This is a bit more

complex than some of my Brilliant suggestions, but

# Winter Greens and Butternut Squash GratinSERVES 8 TO 10

The amusing thing about Thanksgiving is that it is the one meal that is almost immovable in terms

of menu. Each family member has that one dish that is his or her favorite, and for some, the entire

holiday is absolutely, positively ruined if the sweet potatoes are topped with something other than

toasty brown marshmallows or if the squash casserole is missing. The deal is, dishes can be added,

but nothing can be removed from the menu. I learned this the hard way. I have had, without fail, some

form of cooked winter greens at every Thanksgiving meal of my entire life. In late November, the

fields have been kissed with a touch of frost, something that Meme said brings out their sweetness.

I added this dish several years ago, and it has become a family favorite.

CONTINUED


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Some of the recipes in this book include raw eggs, meat, or fish. When these foods are consumed raw,

there is always the risk that bacteria, which is killed by proper cooking, may be present. For this reason,

when serving these foods raw, always buy certified salmonella-free eggs and the freshest meat and fish

available from a reliable grocer, storing them in the refrigerator until they are served. Because of the

health risks associated with the consumption of bacteria that can be present in raw eggs, meat, and

fish, these foods should not be consumed by infants, small children, pregnant women, the elderly, orany persons who may be immunocompromised.

Copyright 2011 by Virginia Willis

Photographs copyright 2011 by Hlne Dujardin

Back cover photograph copyright 2011 by Angie Mosier

All rights reserved.

Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group,a division of Random House, Inc., New York.

www.crownpublishing.com

www.tenspeed.com

Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc.

Library of Congress Cataloging-in-Publication Data is on file with the publisher

ISBN 978-1-60774-009-4

Printed in China

Design by Betsy Stromberg

Food styling by Gena Berry

Prop styling by Angie Mosier

10 9 8 7 6 5 4 3 2 1

First Edition


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winter greens and butternut squash gratin from basic to brilliant, y'all by virginia willis

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