Kale and Cabbage Gratin

This came from New York Times Provencal Kale and Cabbage Gratin. I followed most part of the recipe except I substituted the herbs with thyme, parlsey and tarragon. I also added sliced Shiitake mushrooms and used cooked quinoa instead of rice.
I made this dish a day ahead and reheated. You can also prepare the vegetables through step 1 a day ahead, and assemble the gratin the next day. It will keep for four or five days in the refrigerator.

Ingredients:
Serves 6

1 pound kale, stemmed, washed and cut in slivers

1 pound cabbage, quartered, cored and cut in slivers

A handful of Shiitake mushroom, sliced

3 tablespoons extra virgin olive oil

1 medium onion, finely chopped

2 large garlic cloves, minced or pressed

chopped mixed herbs (parsley, thyme, tarragon)

Salt and freshly ground pepper

2 eggs

1/2 cup cooked Quinoa

3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)

3 tablespoons breadcrumbs

1. Preheat the oven to 180C. Oil a two-quart gratin.

2. Sautee the chopped onion with a teaspoon of salt. Cook, stirring often, until tender and translucent. Stir in the garlic, thyme, parsley and tarragon, and cook for another minute until fragrant. Add mushroom. Stir in the kale (with just the liquid left clinging on the leaves after washing). Stir often, and when most of the kale has wilted, add the cabbage. (you may need to add some water to simmer the vegetables but not in my case). Cook, stirring often, for 10 minutes until the water has evaporated; the kale and cabbage should be wilted and fragrant but still have some texture and color. Add pepper, taste and adjust salt.

2. Beat the eggs in a bowl, and stir in the cooked vegetables, quinoa and Gruyère. Stir together well, and scrape into the baking dish. Sprinkle the breadcrumbs over the top, and drizzle on with olive oil. Bake 40 to 45 minutes, until firm and browned on the top. Allow to sit for 10 to 15 minutes before serving. Serve hot or warm.