Here's a fun party trick: Ask your friends to guess how many pounds of greens went into this supremely cheesy gratin.
. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.
into cream and stir inPreviousHeat a large ovenproof skillet over medium. Add about one-quarter of greens, cover skillet , and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.½ cup panko
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