Serenbe Style and Soul

with Marie Nygren

farm to table



December 2009



Butter Pea and Kale Gratin

Written by , Posted in "frank stitt", farm to table, kale, marie nygren recipes, Recipe Articles

I adapted this recipe from Frank Stitt’s original recipe with white beans and collard greens.

My favorite pea is the butter pea and my favorite green is kale so decided this combination would be simply delicious. We sampled this last night during our prep time in the kitchen and the aroma alone made our mouth water.

We are featuring the gratin on the Farmhouse menu this week as one of our side dishes.

Butter Pea and Kale Gratin

  • 4 garlic cloves chopped
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 small red bell pepper, cored, seeded, and cut into 1/2-inch dice
  • 1 large bunch Kale (about 1 pound), thoroughly washed, blanched in boiling salted water until tender, drained, and chopped (to make two cups)
  • 3 cups butter peas, 1/2 cup cooking liquid reserved
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • extra virgin olive oil
  • 1 rosemary sprig, leaves removed and finely chopped
  • kosher salt and freshly ground black pepper to taste

Preheat the oven to 450º.  In a large sauté pan, heat  the oil in medium-high heat. Add the onion and red pepper and sauté until tender, about 10 minutes. Add the chopped garlic and cook for about 1 minute. Add the kale and sauté for another minute, stirring to coat.

Transfer the sautéed vegetables to a large mixing bowl and add the butter peas, half of the Parmigiano, a splash of olive oil, the rosemary, and salt and pepper. Taste and adjust the seasoning and add a little of the reserved pea broth as needed to moisten.

Spread the pea mixture into the gratin dish. Top with the remaining cheese, and a drizzle of extra virgin olive oil. Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the top of the gratin is golden and crusty.

Serves 8-10.



August 2009



Atlanta Magazine

Written by , Posted in atlanta magazine, farm to table, grits, inn at serenbe, marie nygren, Recipe Articles, serenbe, The Hil

This month Atlanta magazine is featuring a wonderful farm to table local eating guide which is very exciting for me because it features both the Farmhouse and the Hil restaurant both located in Serenbe.

The Hil is owned and operated by the restaurant’s namesake Chef Hilary White and husband Jim White. The Hil is their vision for a refined, yet informal, neighborhood restaurant, with a dedication to serving simple, farm-fresh cuisine.

The magazine also features two of my recipes that I know you will enjoy! One is for my grits souffle and the other is for a wonderful summer salad with Cucumber, Fennel, Onion and Mint with a delicious Buttermilk Vinaigrette.

“This dish has been a favorite at The Inn at Serenbe since we opened in 1996. It works great for breakfast, a brunch, or even dinner. I love using fresh collards from Serenbe Farms, but kale works well also. The addition of stone-ground grits, we use JennyJack Grits, adds a lovely texture.  And, the beauty of the dish is it can be made the day before.”

Here is my Grits Souffle recipe for you to enjoy.

  • 1 lb. grated sharp chedder cheese or goat cheese
  • 6 farm fresh or free range eggs, lightly whipped
  • 2 cups cooked Jenny Jack grits**
  • 1 cup cooked collards, chopped and drained
  • 2-4 cloves garlic, finely chopped or pressed
  • 1 tsp salt
  • 2-4 dashes of tabasco
Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

** Grits
  • 2 cups water
  • 1/2 cup grits
  • Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.