Beans and Greens Gratin | Oregonian Recipes

Ingredients

• 1-1/4 cups fresh breadcrumbs
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon red pepper flakes
• Salt and freshly ground black pepper
• 1 cup finely chopped yellow onion
• 1 tablespoon finely minced garlic
• 2 tablespoons finely chopped fresh rosemary
• 4 cups packed, coarsely chopped chard, kale, mustard greens or collard leaves, or a mix
• 2 cups cooked pinto, white beans, kidney beans, black beans or chickpeas
• 1-1/2 cups chicken or vegetable broth
• 3/4 cup grated Parmesan cheese
• 1 cup chopped canned tomatoes