Low Carb Three Greens Gratin Recipe

Name: Low Carb Three Greens Gratin Recipe
Prep time: 25 minutes
Total time: 75 minutes
Yield: 12 servings

Prep Time

25 minutes

Total Time

75 minutes

Yield

servings

Ingredients

2 pounds Swiss chard (stemmed and washed in 2 changess of water)
1 pound beet green or spinach (stemmed and washed in 2 changess of water)
3 tablespoons extra-virgin olive oil (plus additional for oiling baking dish)
1 onion (chopped)
½ pound leeks (white and light green parts only, cleaned and chopped)
3 garlic cloves (minced)
1 teaspoon fresh thyme (chopped)
1 pound cabbage (cored and chopped)
4 eggs
5 pieces bacon (cooked and crumbled (optional)
1 cup cauliflower rice (cooked)
¼ teaspoon nutmeg
Freshly ground pepper
½ cup Gruyère (grated)
¼ cup Parmesan cheese (grated)
½ cup pork rinds (ground into bits (optional)

Nutrition Info Per Serving

Serving Size

1 serving

Carbohydrates

Protein

Fat

Calories

166

Three Greens Gratin is a wonderful way to incorporate greens like Swiss chard, beet greens, and cabbage into your meals. This recipe is ideal for a low-carb side dish, offering just 11 grams of carbs per serving. The combination of eggs, cheeses, and cauliflower rice creates a hearty texture that pairs well with any main dish. Whether you're prepping for a family dinner or looking for a nutritious meal prep option, this gratin delivers satisfaction without the extra carbs.

Instructions

Preheat oven to 375 degrees. Generously oil a 2-quart baking dish with olive oil.
Bring a large pot of water to a boil while you stem and wash the green. When the water comes to a boil, salt generously and add chard. Blanch for 1 minute, just until wilted.
Using a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop and set aside.
If using, cook bacon. Remove from pan and chop or crumble.
Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes.
Add leeks and cook until leeks begin to soften, about 2 to 3 minutes.
Add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute.
Add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes.
Stir in chopped blanched green and season with salt and pepper. Stir together for about a minute and remove from the heat.
In a large bowl, beat eggs. Add nutmeg and salt and pepper to taste.
Stir in riced cauliflower, vegetable mixture and cheeses. Scrape into prepared baking dish.
Sprinkle pork rinds over the top (if using). Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.

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