Method
First, pre-heat your oven to 200°C (180°C fan/Gas Mark 6) and fill and boil your kettle. Place a large, shallow pan over a low-medium heat and add a good drizzle of olive oil. Allow the oil to heat for a moment or two, then add the prepared stalks from the spring greens and the sliced garlic, and cook gently until the garlic has softened and the stalks have lost their rawness. Next, add the shredded leaves from the spring greens to the pan and cook them through for a further couple of minutes, stirring occasionally, then take the pan off the heat and set aside. Fill a large saucepan or bowl with freshly boiled water from your kettle. Drop the broccoli into the water and let it blanch for one minute, then lift it out with a slotted spoon and into a colander to drain.
Next, take a gratin or casserole dish and gently tip the cooked greens into it, covering the base. Put the broccoli on top, then season to taste with salt and pepper and grate over a generous amount of the nutmeg. With clean hands, gently mix the vegetables together, then pour over the cream. Mix together the two grated cheeses and scatter them over the top of the gratin, then put it in the hot oven and cook for about 30 minutes, or until the top is nicely golden. Serve with crisp salad leaves or your favourite vegetables.