This is an simpler, but not any less delicious, variation on the tomato gratin of a few weeks back.

1 large bunch greens
1 T lemon juice or vinegar
2 T sour cream or yogurt
2 – 3 tomatoes, slices (or as needed for layering)
1/2 c grated Parmesan or Romano cheese, or other cheese
salt and pepper, to taste
fresh, chopped herb, for garnish

1. Preheat oven to 375°F. Grease an 8″ x 8″ baking dish.

2. Wash and dry greens, stem if necessary, and coarsely chop. Steam or sauté until just tender. Drain if necessary in a colander. Spread greens in the bottom of the prepared baking dish. Sprinkle with the lemon juice and dot with the sour cream. Arrange the tomatoes in overlapping layers. Sprinkle with cheese.

3. Bake for about 25 – 30 minutes, until bubbly and hot. Remove from oven and garnish with fresh, chopped herb.