准备

• Position a rack in the center of the oven and heat the oven to 375°F. Coat a shallow 5- to 6-cup gratin dish with the butter.

  Fill a 5- to 6-quart pot three-quarters full with water, add 2 tsp. salt, and bring to a boil over high heat. Trim the greens of their lower stems and submerge the leaves in a large bowl of water, swishing to release any grit. Transfer directly to the boiling water and cook until tender, 3 to 5 minutes. Taste a leaf after 3 minutes; if it’s still tough or stiff, cook for 1 or 2 minutes more. Drain and spread the greens out on a rimmed baking sheet lined with a clean dishtowel to steam and release moisture, 10 to 15 minutes. Use the dishtowel to gently wring the greens and get rid of any remaining moisture.

  在一个小碗中，将面包屑组合在一起，3汤匙。Parmigiano和少许盐。

  In a 2-quart saucepan over medium-high heat, bring the cream and garlic to a boil, about 5 minutes. As soon as the cream has come to a vigorous boil (but before it boils over), remove the pan from the heat and let sit for 5 to 10 minutes. Add the lemon zest and season with 1/4 tsp. salt and a few grinds of pepper. Stir well and remove the garlic cloves.

  将蔬菜转移到切菜板上，然后将它们切碎。将它们放入一个大的搅拌碗中，然后加入剩余的1/4杯帕米亚诺和山羊奶酪。用手指搅拌均匀。将混合物散布在准备好的葡萄菜中。倒在奶油上，用勺子轻轻搅拌以均匀分发。调味，用盐和胡椒粉调味。在面包屑上均匀地均匀地搭配。（会有很多液体；其中一些碎屑会溶解在其中。液体会降低烤箱，顶部的碎屑会变得酥脆。）

  Bake the gratin until the crumbs are browned and the liquid has reduced below the crumb level (there will be a brown ring around the edge of the gratin), about 30 minutes. Serve warm.