Greens and Corn Gratin

Yet another way to have greens!  In the summer it becomes impreative that one have a multitude of ways to eat ones greens and this was delicious, and it takes advantage of the summer corn that you  might have stored away.  It is an easy dish to throw together at the last minute, and one that the vegetarian in the crowd can enjoy along with others.

• 1 generous bunch greens
• Salt
• 2 large garlic cloves, minced
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon fresh thyme leaves
• Black pepper
• 3 eggs
• ½ cup milk
• 2 to 3 ounces Gruyère or other strong flavored cheese, grated (1/2 to 3/4 cup)
•   1 1/2 to 2 cups of corn
• 1 ounce Parmesan, grated (1/4 cup)

1. Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin.
2. Blanch greens: Bring a large pot of water to a boil while you stem and wash the chard leaves. When the water comes to a boil, salt generously and add chard leaves. (Set aside stems for another use, or discard.) Blanch 1 to 2 minutes, until tender but still bright. Transfer to a bowl of cold water, then drain thoroughly and squeeze out excess water; chop medium-fine.
3. Heat 1 tablespoon olive oil in a medium skillet and add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, then stir in rosemary, thyme and chopped blanched greens. Season with salt and pepper and stir over medium heat until chard is nicely coated with oil, about 1 minute. Remove from heat.
4. In a large bowl, beat together eggs, milk and 1/2 teaspoon salt. Stir in chard mixture and Gruyère. Stir in corn and mix well. Scrape into prepared baking dish. Sprinkle Parmesan over top and drizzle with remaining olive oil.
5. Bake 35 to 40 minutes, until nicely browned on the top and sides. Allow to sit for at least 10 minutes before serving.