CHICORY, TURNIP AND LENTIL GRATIN

This hearty winter dish can double as a main course, especially if you substitute sliced potatoes for the turnips.

1 cup vegetable or chicken broth
1 cup lentils, picked over and washed
1 bunch chicory (about 12 ounces), trimmed and chopped
1/2 cup plain dried bread crumbs
1/4 cup oat bran
3 medium turnips (about 1 pound), pared and thinly sliced
3/4 teaspoon salt
1 Tablespoon vegetable oil
1 can (12 ounces) evaporated skimmed milk
1 cup shredded Gruyere cheese or Swiss cheese (about 4 ounces)
1/2 teaspoon paprika

Preheat oven to 374 degrees F.

Combine the broth with 2 cups water; bring to a boil in a medium saucepan. Add the lentils, reduce the heat, cover and simmer 15 minutes. Place the chicory on top of the lentils in the pan, pushing down to fit. Cover and cook 10 minutes longer. Drain in a large colander; stir to combine.

Combine the bread crumbs and oat bran in a small bowl.

Layer half of the chicory mixture in an 11 x 7-inch baking dish coated with vegetable oil spray; top with all of the turnips. Sprinkle with 1/2 teaspoon of the salt and half of the bread crumb mixture. Arrange the remaining chicory mixture over the turnips and sprinkle with the remaining 1/4 teaspoon salt and the rest of the bread crumb mixture; drizzle with the oil. Pour the milk over all; sprinkle the cheese and paprika over the top.

Cover with foil and bake 30 minutes. Remove the foil and bake 15 to 20 minutes longer or until lightly browned and tender. Let the dish stand 5 minutes before serving.

Servings: 4
Source: 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy