Really good. And easy. Bread crumbs are required. If you need to make some, use slightly stale bread or lightly toast or bake slices just until a little hard, then whizz in a food processor or put in a plastic bag and crush with a rolling pin. You could also turn this into a cobbler-type dish by making a biscuit topping, which would result in a more elegant offering. I like it as is.
1 T vegetable oil
2 c thinly sliced sweet onions (if the onions are large, halve the onion before thinly slicing)
2 cloves garlic, minced
4 c or so coarsely chopped greens
2 lbs or so tomatoes, cored and thinly sliced
1/2 c chopped fresh herb (basil is a natural here), or a combination of herbs
salt and pepper, to taste
1 1/2 c bread crumbs
2 T melted butter or oil
1/2 finely grated Parmesan cheese, or other cheese
1. Preheat oven to 350°F. Heat oil in a large skillet and add sliced onions along with a dash of salt. Sauté for a couple of minutes then toss in chopped garlic. Stir to combine and cook for a minute, then add the chopped greens. Stir down until the greens are wilted, then cook until the onions and greens are tender. If there’s a lot of liquid either increase the heat and let it cook off or drain the onion/greens mixture in a colander.
2. Transfer onion/greens mixture to an 8″-square baking dish or other suitable baking vessel. Smooth out. Cover with tomato slices, overlapping if necessary, and top with chopped herb(s). Season with salt and pepper.
3. Combine bread crumbs, butter or oil, and cheese. Sprinkle over the tomatoes. Bake until topping is browned and the juices are bubbling, 25 to 30 minutes, or so. Cool a bit before serving.