oh my gawd-- I just ate the best dinner....

[mike_c]

The March issue of Fine Cooking has a recipe for a gratin of winter greens, which is pretty simple, but one of those things that I wouldn't normally think to cook. I took one look at the recipe and knew I must eat it. I made it with Swiss Chard-- the published recipe serves four as a side dish, and I made a half recipe plus-- 3/4 of the greens, but half of the other ingredients, more or less-- and ate it as a main dish, served with a nice chilled Chardonnay. OMG. If you can find FC, by all means try that recipe. It just became one of my absolute favorites. There are some other nice recipes in that issue, so it's really worth buying, IMO. But the gratin of winter greens is the utter shiznit!