Savoy Cabbage Gratin (aka “Any greens gratin”, taken from Yoga Journal)

1 large yellow onion

4 tablespoons butter plus 2 teaspoons

1 head Savoy Cabbage, about 2 pounds (I use one bunch kale one bunch Swiss chard, haven't actually tried it with the Savoy cabbage)

1 tsp salt

1tsp. freshly ground black pepper

1 tablespoon flour

1 cup milk

2 tablespoons each freshly grated Gruyere and Parmesan

3 tablespoons dry breadcrumbs

Slice onion thinly. Melt 4 tblsp. ghee (or butter) in skillet with lid over high heat. When it foams add the onions, reduce heat to low and cover the pan. Stir occasionally until they are almost dissolving. Chop greens and add to onions, fit the lid on again and cook until the greens have wilted, 10 to 15 minutes. Remove cover and continue to cook stirring until translucent, another 10 minutes.

Preheat oven to 400 F. Grease a baking dish with some butter and set aside.

Sprinkle salt, pepper and flour over greens and stir. Increase heat to high, still stirring, and add milk, a little at a time, stirring to create a sauce. When it’s thickened, in 5 minutes, spread the veggies in the oven dish, mix cheeses and breadcrumbs and spread over veggies. Dot with remaining butter (optional), and take to oven until top is crusty and bubbling (20 min). Serve hot.